Ingredients
Equipment
Method
Preparation
- Cook the orzo pasta according to package directions until al dente, then drain and rinse with cold water to stop the cooking process and cool it down.
- In a large bowl, combine the cooked orzo, halved cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, chopped fresh mint, and halved Kalamata olives.
- In a separate small bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.
Assembly
- Pour the dressing over the orzo mixture and toss gently to ensure all ingredients are evenly coated.
- Taste and adjust seasonings as needed, adding more salt, pepper, or lemon juice to your preference.
Serving
- Serve the orzo salad immediately or chill in the refrigerator for at least 30 minutes to allow the flavors to meld, then serve cold for the best experience.
Notes
For an extra boost of flavor, toast the orzo lightly in a dry pan before cooking. You can also add grilled chicken or chickpeas for a more substantial meal.
