ORZO SALAD

Serves: 4

3 tbsp. (45 mL) balsamic ■ vinegar

2 tbsp (30 mL) olive oil ■

1 clove garlic, finely chopped ■ ½ tsp (2.5 mL) salt ■

½ tsp (2.5 mL) freshly ground ■ pepper

3 cups (750 mL) cooked orzo, ■ rinsed and drained

1 cup (250 mL) frozen peas, ■ thawed

3/4 cup (175 mL) shredded feta ■ cheese

1/4 cup (60 mL) chopped fresh ■ parsley

1. To prepare dressing, combine vinegar, oil, garlic, salt and pepper in a bowl. Add orzo, peas, cheese and parsley; toss to combine.

2. Cover and refrigerate until serving or for up to 24 hours.