Mediterranean Orzo Salad

To go with my recent obsession with mediterranean flavors, I found this great "pasta salad dish" that is a great way to incorporate a few of my favorite ingredients. You can serve it as a side for a wide variety of foods, or bring it to a party. It's fresh and light and tastes great. I chose to serve it with some baked haddock and some grilled peas which I'll post later on.

Ingredients (serves 6):
6 oz orzo (can use whole wheat)
1 1/2 cups grape or cherry tomatoes, halved
1/2 cup feta cheese, crumbled
1/4 cup pitted kalamata olives, sliced
1/4 cup chopped parsley
2 tablespoons capers (I omit, I'm not a fan)

For the dressing:
1/4 cup lemo juice
1 tsp honey
1 clove garlic, chopped
salt & pepper to taste
1/2 cup extra virgin olive oil

Directions: Cook orzo in large pot of salted boiling water to your preference. Drain and set aside. Combine lemon juice, honey, garlic, salt, and pepper into a bowl, and drizzle in oil while stirring (can also use food processor). Combine tomatoes, feta cheese, kalamata olives, and parsley in a large bowl and add drained pasta. Pour over enough dressing to coat, then toss to combine. Serve either warm or room temperature. If serving cold, reserve some dressing to add right before serving so it is not all absorbed.

Recipe credit to: Iowa Girl Eats