Fresh Mediterranean orzo with cucumber, tomatoes, feta, and lemon-oregano dressing. A light, refreshing side perfect for any meal.
# Components:
→ 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 - 1/4 cup red onion, finely diced
06 - 1/4 cup Kalamata olives, pitted and sliced
→ Cheese
07 - 1/2 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 - 1/2 teaspoon Dijon mustard
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon ground black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions until al dente, approximately 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
02 - In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and dill.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, lemon juice, dried oregano, Dijon mustard, salt, and ground black pepper until emulsified and well combined.
04 - Pour the dressing over the salad mixture and toss gently until all ingredients are evenly coated with the dressing.
05 - Taste and adjust seasoning as needed. Refrigerate for 10 minutes before serving to enhance flavor development. Serve chilled or at room temperature.
