ingredients:

1/2 package Orzo

1/2 long English cucumber

1 medium red pepper

1 bunch scallions

15 grape tomatoes

10 sun-dried tomatoes

150 grams cheese, Cheddar, Manchego or Feta are my favorites.

1/2 cup olive oil

1/4 cup vinegar. I like a white cranberry/pear (or similar) balsamic.

Method:

1. Cook Orzo until al denté. Drain and cool.

2. Chop cucumber into slices and then quarters.

3. Chop pepper into 1/2 inch pieces.

4. Chop spring onions, removing green tops.

5. Cut tomatoes into halves.

6. Chop sun-dried tomatoes into slices.

7. Cop cheese into 1/2 inch cubes.

8. Add all vegetables to the pasta.

9. Combine oil, vinegar and mustard and shake well to combine.

10. Dress the salad to taste, not putting more dressing in the necessary.

11. Season with salt and pepper.

12. Chill thoroughly in the refrigerator for 2 or 3 hours and serve.