1 cup orzo, cook according to directions, cool
1 cup black olives sliced
1 cup diced red pepper
1/2 cup feta cheese
2 tablespoons fresh basil or flat-leafed parsley, chopped
1 cup chopped cucumber
1. In a small bowl, combine dressing ingredients. Blend well.
2. In a large bowl, combine salad ingredients.
3. Pour dressing over vegetables so that everything is evenly coated. Refrigerate until serving time.
Yield: 10-12 servings