Mediterranean orzo featuring cucumber, tomatoes, olives, feta, and a bright lemon dressing for a fresh twist.
# What You'll Need:
→ Pasta
01 - 1 cup orzo pasta
02 - 1 teaspoon salt (for boiling water)
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced (about ½ medium cucumber)
05 - ¼ cup red onion, finely diced
06 - ¼ cup Kalamata olives, pitted and sliced (optional)
→ Cheese
07 - ½ cup feta cheese, crumbled
→ Fresh Herbs
08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh dill, chopped (optional)
→ Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon dried oregano
13 - ½ teaspoon Dijon mustard
14 - ½ teaspoon salt
15 - ¼ teaspoon ground black pepper
# Steps to Follow:
01 - Bring a large pot of salted water to a boil. Add orzo and cook until al dente, about 8 to 10 minutes. Drain and rinse under cold water to stop cooking; set aside to cool.
02 - In a large mixing bowl, combine cooled orzo, cherry tomatoes, cucumber, red onion, Kalamata olives (if using), feta cheese, parsley, and dill.
03 - Whisk together extra-virgin olive oil, lemon juice, dried oregano, Dijon mustard, salt, and black pepper in a small bowl or jar until emulsified.
04 - Pour the dressing over the salad mixture and toss gently until evenly coated.
05 - Taste and adjust seasoning as needed. Chill the salad for 10 minutes before serving to enhance flavor.
