Chilled Greek-style Pasta Salad

Pasta salads are a staple for pot lucks, summer picnics, and bag lunches. Why? Because they keep, they're good cold, they're easy, and they fill you up. All good things. Unfortunately, most past salads are also doused in heavy dressings and creams that leave you feeling sleepy. Good for a picnic, maybe, but not so good for a working lunch. Solution? Here's mine.

Simple, whole grain pasta. Plain, delicious virgin olive oil. Fresh herbs, tomatoes, and delectable olives. This one is filling and healthy and goes a long, long way.

Chilled Greek-style Pasta Salad
(12 servings)

1 lb whole wheat orzo (cooked to instructions)
2 handfuls fresh mint leaves, minced
2 tbsp virgin olive oil
1 tbsp kalamata olive juice
2 pints grape tomatoes, halved
2 cups crumbled fat-free feta
1 cup sliced kalamata olives
1/4 tsp white pepper
1/4 tsp fresh ground black pepper

Cook the orzo to package directions and strain. While the drained pasta is still hot, transfer it to a large mixing bowl and add the tomatoes and feta. Mix well and allow to sit for about five minutes. That will give the tomatoes some time to cook due to the heat of the pasta and the feta some time to soften and melt a bit.
In a small, separate bowl, combine the olive oil, kalamata juice (poured from the kalamata olive jar), and white and black pepper. Stir well and pour over the pasta. Mix to combine and coat the pasta.
Last, add the mint and olives. Mix to combine, making sure all elements are throughout the pasta. Allow to cool in the fridge, serve chilled.
Stores in a sealed tupperware container for about five days.

Go on! Have a peace! Enjoy!