Summer Orzo Salad

Summer Orzo Salad

Around here we've been eating a lot more salads. And in an effort to mix it up and avoid lettuce boredom, our definition of the summer salad has broadened. Here is a favorite orzo salad that uses up all those peppers from the garden, is great for lunch on its own, as a side with grilled fish or chicken, and tastes even better the next day. Feel free to improvise with ingredients on hand. We originally imagined this salad with bowtie pasta but only had orzo in the pantry. 
Ingredients :
1 package orzo pasta, cooked according to package directions, in salted water. Drain under cool water in a fine sieve or colander.
Add the following to the cooked pasta:
6 chopped scallions, white and green parts
30 (or so) Kalamata olives, pitted and cut in half 
1 block feta cheese cut into small cubes
Genoa salami, quartered
1 cup sun-dried tomatoes (not in oil) chopped
1 Yellow bell pepper, chopped
For the dressing:
Combine 4 tablespoons honey, 3 tablespoons honey mustard and 1 cup vinegar in a small bowl. Stir well.
Slowly add 1 1/2 cups of olive oil (imported is best) stirring vigorously until well combined. 
Add salt and pepper to taste. 
Pour the dressing into the salad and toss well. Refrigerate for at least one hour before serving to allow the flavors to combine.