This is a very loved recipe from my Italian heritage and childhood. Have a nice Italian loaf or french baguette on hand to soak up the delicious sauce. It's a great way to use any leftover eggs from Easter.
A cold pasta salad with orzo, green olives, feta cheese, parsley, dill, tomato, olive oil, and lemon juice. If you don't have fresh herbs, use dried, but be sure to use more to make up the difference in flavor.