Ingredients:

  • 1 pound Orzo Pasta (Risone)
  • 1 Tbsp Kosher Salt (for pasta water)
  • 1 tsp Olive Oil (to prevent sticking)
  • 1 large English Cucumber, seeded and diced
  • 2 cups Cherry Tomatoes, halved or quartered
  • 1/2 medium Red Onion, finely diced
  • 1 cup Kalamata Olives, pitted and halved
  • 6 oz block Feta Cheese, crumbled
  • 1/2 cup packed Fresh Parsley, finely chopped
  • 1/4 cup packed Fresh Mint, finely chopped
  • 1/2 cup Extra Virgin Olive Oil (for dressing)
  • 1/4 cup Freshly squeezed Lemon Juice
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp Dried Oregano
  • 2 cloves Garlic, minced finely
  • 1/2 tsp Kosher Salt (for dressing)
  • 1/4 tsp Freshly Ground Black Pepper

Instructions:

  1. Cook the Orzo: Bring a large pot of generously salted water to a rolling boil. Add the orzo and cook according to package directions (usually 8-10 minutes) until al dente.
  2. Stop the Starch: Immediately drain the orzo into a colander. Crucially, rinse the pasta thoroughly with cold running water until it is completely cool to the touch. This stops the cooking process and prevents the starch from making the salad sticky.
  3. Prevent Sticking: Transfer the cooled orzo to the large mixing bowl and drizzle with 1 tsp of olive oil. Toss gently to coat. Set aside.
  4. Tame the Onion: Place the finely diced red onion into a small bowl and cover with cold water for 5 minutes. Drain well and pat dry. This removes the harsh, raw flavor.
  5. Whisk the Dressing: In a small bowl, whisk together the Extra Virgin Olive Oil, lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and pepper until emulsified. Taste and adjust seasoning.
  6. Add the Vegetables and Herbs: To the bowl containing the orzo, add the diced cucumber, halved tomatoes, prepped red onion, Kalamata olives, fresh parsley, and fresh mint.
  7. Dress and Toss: Pour about three-quarters of the vinaigrette over the salad. Gently fold and toss everything together until evenly coated.
  8. Add the Feta: Gently fold in the crumbled feta cheese. Reserve a small amount for garnish if desired.
  9. Chill to Marinate: Cover the bowl tightly and refrigerate for a minimum of 30 minutes. This allows the pasta to absorb the flavor of the dressing.
  10. Final Check: Just before serving, taste the salad. If it seems dry, toss with the remaining vinaigrette. Check the salt and pepper; serve at room temperature or chilled.