Ingredients:

  • 1 lb Orzo pasta
  • 1 tbsp Sea salt
  • 1/3 cup Extra virgin olive oil
  • 3 tbsp Freshly squeezed lemon juice
  • 1 tsp Dijon mustard
  • 1 clove Garlic, minced
  • 1 tsp Dried oregano
  • 1/2 tsp Cracked black pepper
  • 1 cup English cucumber, diced
  • 1 cup Cherry tomatoes, halved
  • 1/2 cup Red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup Fresh Italian parsley, chopped
  • 6 oz Feta cheese, crumbled

Instructions:

  1. Bring a large pot of water to a rolling boil and add 1 tablespoon of sea salt. Add the orzo and cook for 9 minutes until tender but with a slight resistance.
  2. While the pasta is cooking, prepare the vinaigrette by combining the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, and black pepper in a small jar or bowl. Whisk or shake vigorously until emulsified and opaque.
  3. In a large mixing bowl, combine the slightly warm orzo with half the dressing immediately to ensure maximum flavor absorption.
  4. Add the diced English cucumber, halved cherry tomatoes, diced red onion, sliced Kalamata olives, and chopped Italian parsley.
  5. Fold in the crumbled feta cheese and remaining dressing right before serving. Toss until every grain is shimmering.