My new favorite. Orzo.
Its some sort of wonderful mixture between pasta and rice, orzo. If you haven't tried it, its time.
1/3 cup olive oil
Salt and freshly ground black pepper
1 1/4 cups (8 oz) dry orzo
1 cup (5 oz) crumbled feta
1 medium English cucumber, diced
1 (10.5 oz) pkg. grape tomatoes, halved
1/2 cup pitted kalamata olives, sliced
3 Tbsp chopped fresh basil
Cook orzo according to directions listed on package. Drain and let cool, I like to run cold water over the orzo to quicken the process (They may start to stick to each other a bit but that's fine the dressing will break it up).
Add all of the salad ingredients, including cooked orzo, to a large bowl and toss. Drizzle olive oil over top and toss to evenly coat. Store in refrigerator, serve within a few hours for best results.
Note** don't add too much salt because the feta and kalamata olives are pretty salty)
Provides about 6 servings