Instructions: In a kettle of boiling salted water boil the orzo, stirring occasionally for 8 to 10 minutes, or until it is just tender, drain it in a sieve, and rinse it under warm water. Drain the orzo well and transfer it to a large bowl. Add the green olives, scallion, and parsley and toss the mixture well. Drizzle the salad with the lemon juice and oil, tossing it well, season it with salt and pepper.

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