Ingredients:

  • 1 pound (454g) orzo pasta
  • 1 cup (225g) cherry tomatoes, halved
  • 1 cup (113g) cucumber, diced
  • ½ cup (85g) Kalamata olives, pitted and halved
  • ½ cup (75g) red onion, finely chopped
  • 4 ounces (113g) feta cheese, crumbled
  • ¼ cup (25g) fresh parsley, chopped
  • ¼ cup (25g) fresh mint, chopped
  • ¼ cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 1 tablespoon (15ml) red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente (about 8-10 minutes). Drain the pasta and rinse with cold water to stop the cooking process.
  2. While the pasta cooks, chop the cherry tomatoes, cucumber, red onion, and herbs. Pit and halve the Kalamata olives.
  3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper.
  4. In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, Kalamata olives, red onion, parsley, and mint.
  5. Pour the vinaigrette over the salad and toss gently to coat all the ingredients.
  6. Gently crumble the feta cheese over the top of the salad.
  7. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  8. Before serving, give the salad another gentle toss. Taste and adjust seasoning as needed.