Balsamic Cherry Tomato & Arugula Orzo Pasta Salad

Servings: 4

For the Dressing:

• 1 tbsp. Traditional Balsamic Vinegar
• 1 tbsp. Olive Oil
• Juice of 1 Lemon
• 1 tsp. Dijon Mustard
• 1 tsp. Italian Dried Herbs
• Salt & Black Pepper, to taste

For the Salad:

• 2 cups Orzo, cooked (enough for 4 servings, may depend on package nutrition facts)
• 4 cups Arugula
• 1/3 cup Feta Cheese, crumbled
• 1/4 cup Fresh Basil, chopped
• 1/2 cup Cherry Tomatoes, halved or quartered
• 1/4 Red Onion, chopped or thinly sliced
• 1 English Cucumber, peeled and chopped

1. Mix all dressing ingredients together until smooth. Season with salt and black pepper to taste. Set aside.
2. Cook the orzo according to package directions. Rinse with cold water and toss in 1 tablespoon olive oil to keep it from sticking together. Set aside to cool to room temperature.
3. In a large 1-liter jar or 4 smaller glass jars, divide out the sliced cherry tomatoes.
4. Pour the balsamic dressing over the cherry tomatoes.
5. Add a layer of red onions, then cucumbers.
6. Add the freshly chopped basil, then crumbled feta.
7. Add the cooked and cooled orzo pasta.
8. Lastly, add a layer of fresh arugula.
9. Seal with an airtight container lid and store in the fridge until ready to serve. Enjoy!