Ingredients

• ½ cup pitted kalamata olives, cut in half (60 g)

• ½ cup orzo, cooked according to package directions and cooled (80 g)

• ¼ cup parsley, roughly chopped (12 g)

• 1 cup grape tomato halves (140 g)

• 2 Tbsp finely diced red onion (10 g)

• ¼ cup drained, pickled pepperoncini (35 g)

• ¼ cup Riviera Vinaigrette

• Feta cheese for garnish