Ingredients:

  • 1 pound (450g) orzo pasta
  • 1/2 cup (120ml) extra virgin olive oil
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cucumber, peeled, seeded, and diced
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/2 cup (75g) sun-dried tomatoes, oil-packed, drained and chopped
  • 4 ounces (115g) feta cheese, crumbled
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh mint, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook the orzo according to package directions until al dente. Secret #1: Don’t overcook! Al dente pasta holds its shape and texture.
  2. Drain the orzo immediately and rinse with cold water to stop the cooking process. Secret #2: Cold water rinse is key for a non-sticky salad!
  3. Transfer to a large mixing bowl.
  4. Dice the bell peppers, cucumber, and halve the olives. Chop the sun-dried tomatoes, parsley, and mint.
  5. In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, red wine vinegar, oregano, basil, salt, and pepper. Secret #3: Emulsify that dressing like a pro – whisk it vigorously!
  6. Add the diced vegetables, olives, sun-dried tomatoes, parsley, and mint to the bowl with the orzo.
  7. Pour the lemon-herb dressing over the salad and toss gently to combine.
  8. Gently fold in the crumbled feta cheese.
  9. Cover the bowl and refrigerate for at least 30 minutes before serving. Secret #4: Chilling allows the flavors to meld beautifully!
  10. Before serving, taste the salad and adjust seasonings (salt, pepper, lemon juice) as needed. Secret #5: A final seasoning check is crucial!