Tender orzo pasta tossed with crisp vegetables, briny feta, and a bright lemon-oregano dressing for a refreshing side.
# What You'll Need:
→ Pasta
01 - 1 cup orzo pasta
02 - 1 teaspoon salt for boiling water
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - ¼ cup red onion, finely diced
06 - ¼ cup Kalamata olives, pitted and sliced
→ Cheese
07 - ½ cup feta cheese, crumbled
→ Fresh Herbs
08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh dill, chopped
→ Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon dried oregano
13 - ½ teaspoon Dijon mustard
14 - ½ teaspoon salt
15 - ¼ teaspoon ground black pepper
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions until al dente, approximately 8 to 10 minutes. Drain through a colander and rinse under cold water to halt cooking. Set aside to cool completely.
02 - In a large mixing bowl, combine cooled orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, fresh parsley, and fresh dill.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, lemon juice, dried oregano, Dijon mustard, salt, and ground black pepper until fully emulsified.
04 - Pour the prepared dressing over the salad mixture and toss gently until all components are evenly coated with vinaigrette.
05 - Taste and adjust seasoning as needed. Refrigerate for 10 minutes before serving to allow flavors to meld and enhance the overall taste profile.
