Orzo Salad

1 pound orzo pasta

2 pints cherry tomatoes, halved

2 avocados

2 tablespoons lemon juice

¼ cup olive oil

2 tablespoons fresh parsley, coarsely chopped

2 cups feta cheese, crumbled

Cook and rinse the orzo pasta. Let it cool, you may need to toss it with a bit of olive oil to prevent sticking. Cube the avocados and toss in the lemon juice to prevent browning. Add the tomatoes, avocados, remaining lemon juice, olive oil, and parsley and toss to mix. Top with feta cheese crumbles and serve cold.

Serves 8-10 as a side dish.