Ingredients:

  • 1 pound (454g) orzo pasta
  • 1 pint (473ml) cherry tomatoes, halved
  • 1 cucumber, peeled, seeded, and diced
  • ½ red onion, thinly sliced
  • ½ cup (75g) Kalamata olives, pitted and halved
  • 4 ounces (113g) feta cheese, crumbled
  • ¼ cup (about 50g) fresh parsley, chopped
  • ¼ cup (about 50g) fresh mint, chopped
  • ¼ cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process.
  2. While the orzo is cooking, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and halve the Kalamata olives. Chop the fresh parsley and mint.
  3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, basil, salt, and pepper until well combined.
  4. In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and mint.
  5. Pour the lemon-herb dressing over the salad and toss gently to coat.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.