Ingredients:

  • 1 pound (450g) orzo pasta
  • 8 cups (2 liters) water
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5g) salt
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (150g) cucumber, peeled, seeded, and diced
  • 1/2 cup (75g) red onion, finely chopped
  • 1/2 cup (80g) Kalamata olives, pitted and halved
  • 1/2 cup (50g) crumbled feta cheese
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh basil, chopped
  • 1/4 cup (60 ml) extra virgin olive oil
  • 3 tablespoons (45 ml) lemon juice, freshly squeezed
  • 1 tablespoon (15 ml) red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon (5g) dried oregano
  • 1/2 teaspoon (2.5g) salt, or to taste
  • 1/4 teaspoon (1.25g) black pepper, or to taste

Instructions:

  1. Bring water to a boil in a large pot. Add orzo, olive oil, and salt. Cook according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
  2. While the pasta is cooking, chop all vegetables as indicated in the ingredient list.
  3. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper.
  4. In a large mixing bowl, combine the cooked orzo, chopped vegetables, feta cheese, parsley, and basil.
  5. Pour the dressing over the pasta salad and toss gently to coat.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Toss again before serving and adjust seasonings to taste.