Ingredients:

  • 1 pound (450g) orzo pasta
  • 8 cups (1.9L) water
  • 1 tablespoon (15ml) salt
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/2 cup (75g) sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 cup (50g) red onion, finely diced
  • 1 cup (100g) cucumber, peeled, seeded, and diced
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup (60ml) fresh lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons (12g) fresh parsley, chopped
  • 2 tablespoons (12g) fresh dill, chopped
  • 1 teaspoon (5g) dried oregano
  • 1/2 teaspoon (3g) salt, or to taste
  • 1/4 teaspoon (1g) black pepper, or to taste
  • 4 ounces (115g) feta cheese, crumbled

Instructions:

  1. Bring water and salt to a boil in a large pot. Add orzo and cook according to package directions (usually 8-10 minutes) until al dente.
  2. Drain the orzo immediately in a colander. Rinse with cold water to stop the cooking process and prevent sticking. Drain well.
  3. While the orzo cooks, dice all vegetables according to the ingredient list.
  4. In a small bowl, whisk together olive oil, lemon juice, minced garlic, parsley, dill, oregano, salt, and pepper.
  5. In a large mixing bowl, combine the cooked orzo, diced vegetables, olives, and sun-dried tomatoes.
  6. Pour the dressing over the orzo mixture and toss gently to combine.
  7. Gently fold in the crumbled feta cheese.
  8. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  9. Toss again before serving. Garnish with extra fresh herbs, if desired.