Orzo Cucumber Tomato Salad

I had some orzo I wanted to use, and I had everything on hand to put together this refreshing salad. It's even better the next day. I like to serve this as a side with my grilled lemon garlic chicken - left overs make a great lunch the next day..

1 1/2 cups dry orzo pasta
1/2 cup cherry tomatoes, halved
1 cucumber, seeded and chopped
1/4 cup chopped red onion ( to tone down the sharpness of an onion soak it in some water for about 10 minutes, drain, and pat dry with a paper towel)
kalamata olives, as many as you like
1/4 cup fresh chopped flat leaf parsley
1 Tablespoon lemon juice
1 cup good quality feta cheese ( I like Valbreso french feta sheep's milk - expensive, but I'm worth it!)
balsamic vinaigrette ( I like Newman's Own) or Greek salad dressing

Bring a large pot of water to a boil. Add dry orzo pasta and cook 8-10 minutes, or until al dente. Drain.

In a large bowl combine all ingredients add 1/4 to a 1/2 cup dressing to taste. You don't want it swimming in dressing, just enough to flavor everything. Refrigerate until ready to serve. I like to pull it out of the fridge about 30 minutes before serving.