Ingredients:

  • 1 pound (450g) orzo pasta
  • 8 cups (approx. 2 liters) water
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5g) salt
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (150g) cucumber, peeled, seeded, and diced
  • ½ cup (75g) red onion, finely chopped
  • ½ cup (75g) Kalamata olives, pitted and halved
  • ½ cup (30g) fresh parsley, chopped
  • ¼ cup (15g) fresh mint, chopped (optional)
  • 4 ounces (115g) feta cheese, crumbled
  • ¼ cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) dried oregano
  • ½ teaspoon (2.5ml) salt, or to taste
  • ¼ teaspoon (1.25ml) black pepper, or to taste

Instructions:

  1. Bring water to a boil in a large pot. Add salt and orzo. Cook according to package directions (usually 8-10 minutes) until al dente. Drain immediately using a colander and rinse with cold water. Toss with olive oil.
  2. While the orzo is cooking, chop the tomatoes, cucumber, red onion, parsley, mint (if using), and olives.
  3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  4. In a large mixing bowl, combine the cooked orzo, chopped vegetables, and crumbled feta.
  5. Pour the vinaigrette over the salad and gently toss to combine.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.