Mediterranean Orzo Salad

A quick yet delicious salad perfect for lunches, a side dish to any meal, or even just a little snack! It's very similar to the Whole Foods deli recipe, so if you like that, you may love this!

1lb orzo

1 block Vio Life vegan feta cheese cut into small cubes (or the real thing)

1 package grape tomatoes halved

1/4 C sundried tomatoes

1 Japanese eggplant roasted

½ c sliced Kalamata Olives (or any kind of mixed seedless olives)

2T finely chopped mint

Really good Extra Virgin Olive Oil (EVOO)

Optional: you can add any kind of bean for extra protein. I like fava, garbanzo or canellini in this.

Make Orzo per directions on the package. Make sure to add a lot of salt to the water- so it tastes like the sea, as this will flavor the pasta. Drain and pour into a good size bowl. Drizzle with Olive oil so it doesn’t stick together and put in the refrigerator to cool down. Meanwhile, chop the eggplant into bite sized pieces, coat with olive oil and salt and roast on 350 for about 15 minutes. Let cool.

While the eggplant is roasting, and the pasta is cooling, chop the rest of the ingredients.

Once pasta and eggplant are cool, add the ingredients and stir! Add more EVOO and salt if needed.