Vibrant Mediterranean salad with orzo pasta, fresh vegetables, feta cheese, and zesty lemon-oregano dressing. Refreshing and easy to prepare.
# 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
05 - ¼ cup red onion, finely diced
06 - ¼ cup Kalamata olives, pitted and sliced
→ Cheese
07 - ½ cup feta cheese, crumbled
→ Fresh Herbs
08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh dill, chopped
→ 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
# How to Make:
01 - Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions until al dente, approximately 8 to 10 minutes. Drain in a colander and rinse under cold water to stop cooking. Set aside to cool completely.
02 - In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, crumbled feta, fresh parsley, and dill.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, freshly squeezed lemon juice, dried oregano, Dijon mustard, salt, and ground black pepper until the mixture emulsifies.
04 - Pour the prepared dressing over the salad mixture and toss gently until all components are evenly coated.
05 - Taste the salad and adjust seasoning as needed. Refrigerate for 10 minutes before serving to allow flavors to meld.
