1-1/4 cups uncooked orzo (8 oz)
2 cups chopped cucumber
1/2 cup chopped red onion
1/2 cup Greek dressing- creamy or viniagrette (or Italian if you can't find it)
1 medium tomato, chopped (about 3/4 cup)
1 can (15-16 oz) garbanzo beans/chick peas, rinsed and drained
1 can (4 oz) sliced olives, drained
1/2 cup crumbled Feta cheese (2 oz)
Cook and drain pasta as directed on package. Rinse with cold water; drain.
Mix pasta and remaining ingredients (except cheese) in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours.
Top salad with cheese when ready to serve.
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