Ingredients:

  • 1 pound (450g) orzo pasta
  • 1 pint (500g) cherry tomatoes, halved
  • 1 cucumber, peeled, seeded, and diced
  • 1 red bell pepper, cored, seeded, and diced
  • ½ cup (75g) Kalamata olives, pitted and halved
  • 4 ounces (115g) feta cheese, crumbled
  • ¼ cup (15g) fresh parsley, chopped
  • ¼ cup (15g) fresh mint, chopped
  • 2 scallions, thinly sliced
  • ¼ cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 2 tablespoons (30ml) red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente.
  2. Drain orzo and rinse under cold water to stop cooking and prevent sticking.
  3. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, basil, salt, and pepper until emulsified.
  4. In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, red bell pepper, olives, feta, parsley, mint, and scallions.
  5. Pour the vinaigrette over the salad and toss gently to combine.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow flavours to meld. Serve chilled.