INGREDIENTS
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For the Dressing:
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1/3 cup olive oil
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3 tablespoons fresh lemon juice
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1 tablespoon minced shallots
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2 teaspoons Dijon mustard
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2 teaspoons honey
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sea salt and fresh cracked black pepper to taste
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For the Pasta Salad:
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5 cups cooked orzo pasta
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2 cups de-seeded and coarsely chopped English Cucumbers
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2 cups halved cherry tomatoes
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1 heaping cup crumbled feta cheese
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1/2 cup thinly sliced purple onion
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1/3 cup chopped fresh basil
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sea salt and fresh cracked black pepper to taste