Orzo With Black Olives and Feta

Ingredients

• 1 pound orzo
• 3 tablespoons white wine vinegar
• 1/2 cup lemon-infused olive oil
• 1 cup whole California Black Ripe Olives
• 1 (4 ounce) container crumbled feta cheese (about 1 cup)
• Kosher salt and freshly cracked black pepper, to taste

Directions

Bring a large pot of of salted water to a boil over moderately high heat. Add the orzo; cook until al dente, according to the package instructions, and drain. Transfer pasta to a medium bowl.

Whisk together the vinegar and oil and pour over pasta, mixing until well combined. Toss in the olives and feta. Season with salt and pepper and serve.