Ingredients
/4 cup red wine vinegar or apple cider vinegar
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste
Salad
2 cups orzo pasta (cooked according to directions, rinsed and cooled)
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red, yellow, orange and green bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup kalamata olives, pitted and sliced
1/4 cup green salad olives with pimentos
1/4 cup fresh parsley, chopped or 1 tablespoon dried parsley
1/4 cup fresh basil, chopped
Pinch oregano, fresh or dried
Pinch red pepper flakes
Salt and pepper to taste
1/4 cup feta cheese crumbles
1/4 cup Romano cheese, grated
Directions
For dressing: In a large bowl, whisk together all dressing ingredients.
For salad: Add all salad ingredients (except cheeses) to same large bowl and toss with dressing thoroughly, gently folding in cheeses last. Cover and refrigerate for at least 30 minutes or overnight before serving.