1 lbs. Orzo Pasta cooked to al dente (yields 65 oz.)
6 oz. (1 3/4 cup) Chopped Cucumbers
5 oz. (1 cup) Chopped Red Bell Peppers
5 oz. (1 cup) Chopped Kalamata Olives
5 oz. (3/4 cup) Feta Cheese in Oil
4.75 oz. (1 cup) Chopped Red Onions
2 Tbsp. Minced Oregano
2 Tbsp. Capers
2 Tbsp. Minced Parsley
1 Tbsp. Black Pepper
1/2 tsp. Kosher Salt
1.) Cool the pasta and place in a large bowl or half pan. Toss with remaining ingredients. Keep refrigerated.