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.