Got this out of Pillsbury's Fast and Healthy Cookbook. I often double this recipe - and still no leftovers! You can tweak this recipe, adding/swapping different ingredients, such as cherry tomatoes, extra feta, or even making it more veggie than pasta. The possibilities are endless. Make it your own!
Cook orzo to desired doneness as directed on package.
Meanwhile, in small bowl, combine lemon peel, lemon juice, oil, mustard and honey; beat with wire whisk until well blended. Set aside.
Drain orzo; rinse with cold water. Drain well. In large bowl, combine cooked orzo, cucumber, tomatoes, onion, olives and mint. Pour dressing over salad; toss gently until well mixed.
Line 4 individual salad plates with lettuce. Spoon salad onto lettuce. Sprinkle with cheese.
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