Ingredients

• 1 pound orzo pasta
• ½ cup olive oil
• ½ cup freshly squeezed lemon juice (3 lemons)
• Inspiced Sel Gris
• Inspiced Good Grecian
• 2 cups cucumbers, diced
• 3 cups cherry tomatoes, diced
• ½ cup small diced red onion
• ¾ cup kalamata olives seedless, cut in halves or sliced
• 1 cup feta cheese, cubed or crumbled

Directions

1. Fill a large pot with water, add 1 tablespoon of Sel Gris and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes. Drain and pour into a large bowl.

2. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons Sel Gris and 1 teaspoon of Good Grecian. Pour over the hot pasta and stir well.

3. Add the green onions, cucumber, tomatoes, onion, olives, 2 teaspoons Sel Gris, and 1 teaspoon Good Grecian. Toss well. Add the feta and stir.

4. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, add more seasoning if necessary and bring back to room temperature before serving.