Tender orzo, crisp veggies, feta, and herbs blend for a wholesome Mediterranean-inspired bowl.
# Components:
→ Pasta
01 - 1 1/2 cups orzo pasta
02 - 1 teaspoon salt, for boiling pasta
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup Kalamata olives, pitted and sliced
06 - 1/2 cup roasted red bell peppers, diced
07 - 1/4 cup red onion, finely diced
→ Cheese & Herbs
08 - 1/2 cup feta cheese, crumbled
09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh mint, chopped, optional
→ Dressing
11 - 1/4 cup extra virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 teaspoon dried oregano
14 - 1 garlic clove, minced
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
# Method:
01 - Bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente. Drain and rinse with cold water. Set aside to cool.
02 - In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, Kalamata olives, roasted red bell peppers, and red onion.
03 - Whisk together extra virgin olive oil, lemon juice, dried oregano, minced garlic, salt, and black pepper in a small bowl until emulsified.
04 - Pour the dressing over the orzo and vegetables. Toss gently to ensure even coating.
05 - Fold in crumbled feta, chopped parsley, and mint if using. Mix gently to combine.
06 - Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Garnish with additional herbs or feta as desired.
