· Balsamic Vinaigrette, I use Tessemae’s because it has really clean ingredients and its so good.
· In a pan boil water and cook the orzo according to the directions on the package until al dente. Drain and transfer the pasta to a big bowl. Add olive oil to pasta and stir to combine. Place bowl in the fridge to cool for about 2-3 hours. Sometimes the pasta sticks together so I like to go in every once in awhile and give it a stir
· Once the pasta has cooled add the rest of the ingredients, adding the balsamic ( I do not have a measurement for the balsamic because everyone’s tastes are different so put as much or as little as you want) last.
· Store in the fridge until ready to serve. I always add more balsamic and feta to the top before serving because feta is betta and you can never have to much (hehe)