Ingredients:

  • 1 lb (450g) Orzo pasta (dried)
  • 1 English cucumber, quartered and sliced (approx. 300g)
  • 1 pint (250g) Cherry tomatoes, halved
  • 1/2 cup (75g) Red onion, finely diced
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 6 oz (170g) Feta cheese, crumbled
  • 1/2 cup (15g) Fresh Italian parsley, chopped
  • 1/4 cup (10g) Fresh mint or dill, chopped
  • 1/2 cup (120ml) Extra virgin olive oil
  • 1/4 cup (60ml) Freshly squeezed lemon juice
  • 1 tbsp Lemon zest
  • 1 tsp Honey or agave nectar
  • 1 tsp Dijon mustard
  • 2 cloves Garlic, minced or grated
  • 1 tsp Dried oregano
  • 1/2 tsp Sea salt
  • 1/2 tsp Freshly cracked black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the orzo and cook for 8–9 minutes until al dente (firm, opaque center). Drain immediately and rinse under cold water for 30 seconds to remove surface starch.
  2. Prepare the emulsion by combining extra virgin olive oil, lemon juice, zest, honey, Dijon mustard, minced garlic, oregano, salt, and pepper in a small jar. Shake vigorously until the liquid is opaque and creamy.
  3. Transfer the rinsed, slightly damp orzo to a large mixing bowl. Pour exactly half of the dressing over the warm pasta and toss gently. Let it rest for 5 minutes to allow the dressing to penetrate the pasta core via osmosis.
  4. Add the sliced cucumber, halved tomatoes, diced red onion, olives, crumbled feta cheese, and fresh herbs to the bowl.
  5. Pour the remaining dressing over the salad and toss thoroughly with a silicone spatula to combine all ingredients without breaking the feta.