1 cup orzo
2 cucumbers, peeled and diced
1 pound cherry tomatoes, quartered
½ red onion, diced
1 ½ cups chopped fresh parsley
6 ounces Ile de France goat cheese
½ cup extra virgin olive oil
Zest and juice from 2 lemonsBring pot of water to boil.  Add orzo.  Cook 8-10 minutes or until orzo is al dente.  Drain.  In a large bowl, mix orzo, cucumber, tomatoes, onion and parsley.  In a medium bowl, whisk together goat cheese, olive oil and lemon juice and zest.  Pour goat cheese mixture over orzo and mix well.   Refrigerate at least 1 ½ hours before serving.2,313.45 Points

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