250gm cooked orzo - also known as risoni

1 red onion (thinly sliced)

5 heirloom tomatoes (chopped into bite size pieces)

110gm capers (roughly chopped)

200gm kalamata olives (roughly chopped)

1 bunch basil (washed, picked and torn)

1 bunch dill (washed and picked)

Dressing

2 tbl sp dijon

1 lemon (juice)

1/4 cup EVOO

4 garlic cloves (minced)

Dash of pasta water

Sea salt to taste

1. Start by cooking your orzo in rolling boiling salted water. Reserves some pasta water for dressing and drain the rest.

2. Add cooked orzo to bowl with all your ingredients. Add dressing ingredients to a jar and shake hard before pouring over and then mixing together thoroughly.

3. Optionally add some feta, but I wanted to keep this one vegan for the recipe.