Ingredients:

  • 8 oz Orzo Pasta
  • 1 Tbsp Salt (for pasta water)
  • 2 cups Cherry or Grape Tomatoes, halved
  • 1/2 medium English Cucumber, deseeded and diced
  • 1/4 cup Red Onion, finely diced
  • 1/2 cup Kalamata Olives, pitted and chopped
  • 4 oz Feta Cheese, cubed
  • 1/3 cup Extra Virgin Olive Oil
  • 3 Tbsp Red Wine Vinegar
  • 1 Tbsp Fresh Lemon Juice
  • 2 cloves Garlic, finely minced
  • 1 tsp Dried Oregano
  • 1/4 cup Fresh Basil, finely chopped
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper, freshly ground

Instructions:

  1. Bring a large saucepan of water to a rolling boil and add 1 tablespoon of salt. Add the orzo and cook according to package directions (8–10 minutes) until perfectly al dente.
  2. Drain the cooked orzo immediately in a fine-mesh sieve. Crucially, run it under very cold water until the pasta is completely cooled. Toss lightly to remove excess water and transfer to a large mixing bowl.
  3. Prepare the vinaigrette: In a small jar or bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper until the dressing is well combined and slightly thickened.
  4. Add the prepped ingredients (tomatoes, cucumber, olives, red onion), Feta cubes, basil, and parsley to the bowl with the cooled orzo.
  5. Pour about two-thirds of the vinaigrette over the salad. Gently toss everything together until evenly coated. Reserve the remaining dressing.
  6. Cover the bowl and refrigerate for a minimum of 30 minutes (ideally 1 hour). This critical chill allows the pasta to fully absorb the Mediterranean flavors.
  7. Just before serving, remove the salad from the fridge and give it a final gentle toss. Add a spoonful or two of the reserved dressing if the salad seems dry. Garnish with extra crumbled Feta or basil and serve.