1 lb. orzo pasta
2 stalks celery
¼ cup fresh parsley
1 tablespoon salt
¼ teaspoon pepper
½ cup olive oil
2 chopped garlic cloves
½ cup feta cheese
1 cup local strawberries quartered
Dice celery, carrots and onion into 1/8-inch pieces. Sauté with half of the olive oil.
Boil pasta til aldente, cool and combine the remaining olive oil.
Add salt, pepper, fresh parsley, garlic, juice and the zest from the lemon.
Top with feta cheese and serve.
Add strawberries and chopped mint leaves to taste.