- 1 pound orzo
- 33/100 cup extra virgin olive oil
- 1 cup lemon
- 1 cup crumbled feta
- 1/4 cup chopped parsley
- 10 cup cornichons, chopped
- 1/2 cup dried currants
- 1 teaspoon freshly ground black pepper
Bring a pot of salted water to a boil.
Add the orzo and cook it until it's al dente, about 6 minutes.
Drain and rinse with cold water for 30 seconds, until the orzo has come to room temperature.
Place in a serving bowl and add the remaining ingredients.
Stir well to combine.