Mediterranean Orzo Salad

Ingredients

• 1 cup orzo pasta
• 1 1/2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1 bell pepper (red or yellow), diced
• 1/2 cup Kalamata olives, pitted and halved
• 1 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil, preferably extra-virgin
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until al dente.
2. Drain and Rinse: Once cooked, drain the orzo in a colander and rinse under cold water to stop the cooking process.
3. Prepare the Vegetables: While the orzo is cooling, prepare your vegetables.
4. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.
5. Combine Ingredients: In a large mixing bowl, add the cooled orzo, cherry tomatoes, cucumber, red onion, bell pepper, olives, feta cheese, and parsley.
6. Toss with Dressing: Drizzle the lemon vinaigrette dressing over the salad ingredients and toss gently.
7. Chill and Serve: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.