ORZO SALAD

2 1/2 cups uncooked orzo pasta (about 1 lb)

1 can cannellini beans, rinsed and drained (or garbanzo beans)
3 medium-size tomatoes, finely chopped
1 English cucumber, finely chopped (or 1 zucchini, finely chopped)
2 cups crumbled feta cheese
1 1/4 cups pitted Greek olives, chopped
1 medium yellow bell pepper, chopped fine
1 medium green bell pepper, chopped fine
1 cup fresh mint leaves, chopped
1/2 medium-size red onion, finely chopped
1/2 cup lemon juice
2 tbsp olive oil
1 tbsp grated lemon peel
3 garlic cloves, minced
1/2 tsp freshly ground black pepper

Cook the orzo according to package directions; drain and rinse with cold water. Drain again.

In a large bowl, combine the rest of the ingredients. Stir in the orzo and refrigerate until serving time.

Yield: Serves 8.

An old TOH recipe and photo