Cook the orzo according to the instructions on the package.
Add unsalted butter or olive oil, season with the salt and any other spices you wish. Allow to cool slightly.
In a small bowl, add the olive oil, orange juice, lemon juice, garlic powder, salt, and cracked black pepper. Whisk to combine and set aside.
In a large bowl, combine ALL of the other ingredients.
Pour the dressing overtop and mix to combine.
Adjust seasoning to taste and enjoy!
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Notes
Make this salad gluten free by using quinoa or your favorite small-sized pasta instead.Enjoy this by using olive oil and swapping the feta with desired plant-based substitute.Take this salad with you everywhere you go and customize it with any fresh ingredients you desire!Salad can be kept in the fridge in an airtight container for 2 – 3 days, and stored with dressing on the side for 5 - 6 days.