Ingredients:

  • 16 oz orzo pasta
  • 1 tbsp extra virgin olive oil
  • 1 cup English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 6 oz feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/3 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil.
  2. Add the orzo and cook for 8–9 minutes, or until it is al dente.
  3. Drain the pasta in a colander and immediately toss with 1 tbsp of olive oil to prevent sticking.
  4. Dice the cucumber, halve the tomatoes, and mince the red onion. Place these vegetables along with the olives and parsley into a large mixing bowl.
  5. In a small bowl or jar, combine the 1/3 cup olive oil, lemon juice, vinegar, minced garlic, oregano, salt, and pepper. Whisk vigorously or shake until emulsified.
  6. Pour the lemon vinaigrette over the cooked orzo and vegetable mixture and toss to coat evenly.
  7. Gently fold in the crumbled feta cheese as the final step to keep the chunks intact.