Ingredients:

  • 1 pound (450g) orzo pasta
  • Water for boiling, plus salt
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (120g) cucumber, peeled, seeded, and diced
  • ½ cup (75g) red onion, finely diced
  • ½ cup (60g) Kalamata olives, pitted and halved
  • ½ cup (50g) crumbled feta cheese
  • ½ cup (packed) (15g) fresh parsley, chopped
  • ¼ cup (packed) (7.5g) 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 Dijon mustard
  • Salt and freshly ground black pepper 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 the orzo in a colander and rinse with cold water to stop the cooking process. Drain well.
  2. While the orzo is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, finely dice 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, dried oregano, Dijon mustard, salt, and pepper.
  4. In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and mint.
  5. Pour the lemon-herb vinaigrette over the salad and toss gently to combine.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Taste and adjust seasonings as needed before serving.