• Servings: 8
• 1 lg onion, peeled & diced
• 1/3 C olive oil, divided
• 1 pkg (16 oz) orzo, cooked & cooled
• 1 pkg feta cheese, diced (flavor feta is good too)
• 1 C sliced almonds, toastd
• 1/2 C dried currants (I used Craisins)
• 3 Tbs chopped fresh parsley
• 2 Tbs chopped fresh oregano
• 1 lemon, zested & juiced

1. In skillet over medium heat, cook onions in 1 Tbs oil for 5 mins., or until golden; let cool. In bowl, combine onions and next 6 ingredients. In separate bowl, whisk together remmaining olive oil, 2 tsp. lemon zest and 2 Tbs lemon juice. Season with salt and black pepper to taste, if desired. Drizzle over orzo; tos gently to coast.

I've also jazzed this up with roasted red bell peppers and diced artichoke hearts