Greek Orzo Salad

Ingredients

• 12 ounces orzo
• 0.5 cup extra-virgin olive oil
• 0.25 cup lemon juice – freshly squeezed
• 2 tbsp red wine vinegar
• 2 cloves garlic – minced
• 1.5 tsp dried oregano
• 1 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 2 cups cucumber – diced
• 2 cups cherry tomatoes – halved
• 1 cup red bell pepper – diced
• 0.5 cup red onion – thinly sliced
• 0.75 cup kalamata olives – pitted and halved
• 6 ounces feta cheese – crumbled
• 0.5 cup flat-leaf parsley – chopped
• 0.25 cup fresh dill – chopped

Instructions

1. Bring a large pot of water to a boil; cook orzo until just al dente, 8–10 minutes. Drain, rinse under cold water until cool, and drain very well.
2. In a large mixing bowl, whisk extra-virgin olive oil, lemon juice, red wine vinegar, garlic, dried oregano, kosher salt, and black pepper until emulsified.
3. Add the cooled pasta to the bowl and toss to coat evenly.
4. Add cucumber, cherry tomatoes, red bell pepper, red onion, kalamata olives, feta cheese, flat-leaf parsley, and fresh dill; fold gently to combine.
5. Let the salad stand for 10–15 minutes to meld, then taste and adjust seasoning to preference.
6. Serve at cool room temperature, or cover and chill up to 2 hours before serving.