8 ounces orzo
2 cups frozen early peas
1/4 cup olive oil and vinegar dressing
1 tablespoon lemon juice
1/4 cup freshly chopped mint leaves
1 (4 ounce) package garlic and herb crumbled feta (recommended: Athenos)
In large pot of boiling, salted water, cook orzo per package directions. When orzo is al dente, remove from heat and add frozen peas to cooking water. Let sit for 1 minute.
Drain and transfer to a serving bowl. Stir in remaining ingredients. Serve warm.
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