Orzo Pasta Salad

This is my absolute favorite pasta salad.  I make it All.  The.  Time.  Seriously.  Like, I made it for New Years Eve. Who makes a cold pasta salad in the winter??  this girl. That's who. 

It is pretty basic, but I thought I would share so you too could become an obsessive pasta salad maker like myself.

Welcome to the club.

Orzo Pasta Salad

Makes 12 big servings

225 cals / 6g fat / 36g carbs / 8g protein

1 box orzo pasta (about 16 oz dry)

1/3 cup red wine vinegar

3 TB olive oil

3 TB sugar

1 1/2 tsp salt

1 tsp pepper

1 red onion

6-8 plum tomatoes

1-2 red peppers

1-2 seedless cucumbers

1/3 fresh dill (or mint)

8 oz crumbled reduced-fat feta cheese

1.  Cook pasta to al dente according to directions, then rinse with cold water to cool when done.

2.  While pasta is cooking, finely mince the garlic cloves, then whisk garlic, vinegar, oil, sugar, salt, and pepper together in a large bowl.  

3.  Finely dice the onion (hey...if onion taste bothers you, rinse the diced onion with cold water, it will remove a lot of the onion's power), seed and dice the tomatoes and pepper, dice the cucumbers, and chop the dill.  Toss together with the dressing, cooled pasta, and feta.