Ingredients:

  • 1 pound (450g) orzo pasta
  • 8 cups (1.9 liters) water
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (100g) cucumber, peeled, seeded, and diced
  • 1/2 cup (75g) red onion, finely chopped
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/2 cup (75g) green bell pepper, diced (optional, adds a nice crunch)
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1 clove garlic, minced
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 4 ounces (115g) feta cheese, crumbled
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh dill, chopped (optional, adds a lovely flavor)

Instructions:

  1. Bring water to a boil in a large pot. Add olive oil and salt. Stir in the orzo and cook according to package directions until al dente (usually 8-10 minutes).
  2. Drain the orzo in a colander. Rinse with cold water to stop the cooking process and prevent sticking. Set aside to cool completely.
  3. While the orzo is cooking and cooling, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper (if using), finely chop the red onion, and halve the Kalamata olives.
  4. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, basil, minced garlic, salt, and pepper until well combined.
  5. In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, bell pepper (if using), and Kalamata olives.
  6. Pour the dressing over the orzo and vegetables. Toss gently to coat everything evenly.
  7. Gently fold in the crumbled feta cheese and chopped parsley and dill (if using). Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.