Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 tbsp lemon zest, finely grated
  • 1 tbsp Dijon mustard
  • 1 clove garlic, grated into a paste
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 lb dried orzo pasta
  • 1 cup English cucumber, quartered and sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup Feta cheese, crumbled
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1/4 cup fresh mint or dill, chopped
  • 2 cups baby arugula

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add 1 lb of orzo and cook for exactly 9 minutes, or until tender with a slight bite. Drain the pasta immediately, but do not rinse it.
  2. While the pasta is boiling, combine the olive oil, lemon juice, zest, Dijon mustard, garlic paste, salt, and pepper in a small jar. Shake vigorously until the mixture is opaque and fully emulsified.
  3. Transfer the hot, drained orzo to a large mixing bowl. Immediately pour half of the prepared vinaigrette over the pasta and toss well. Let it rest for 5 minutes to allow the grains to absorb the flavors.
  4. Add the sliced cucumber, cherry tomatoes, diced red onion, Kalamata olives, crumbled feta, chopped parsley, and mint or dill to the bowl. Fold in the baby arugula and the remaining vinaigrette. Toss gently to combine and serve.