Orzo and Grape Salad with Feta and Mint

• 1 cup orzo, preferably whole-wheat
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 cups quartered or halved seedless grapes
• 1/3 cup crumbled feta cheese
• 1/4 cup chopped fresh mint
• 2 tablespoons finely chopped red onion

Bring a large saucepan of water to a boil. Add orzo and cook until just tender, about 8 minutes. Drain in a colander and rinse with cold water until cool.

Meanwhile, whisk oil, lemon juice, salt and pepper in a large bowl. Add grapes, feta, mint, onion and the orzo; toss to combine.

Serves 2; 202 calories.

VERDICT:  I made this for back-to-school lunches for Jen and Beth.  The mint may have been a little too astringent.  Apart from that, a fairly straightforward salad.  It's nice that the ingredients are often on hand, so I guess I'd make it if I was using things up.  Otherwise, toss.