Ingredients:

  • 1 pound (454g) orzo pasta
  • 1 cup (150g) Kalamata olives, pitted and halved
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/2 cup (75g) red onion, finely diced
  • 1 cup (227g) cherry tomatoes, halved
  • 4 ounces (113g) feta cheese, crumbled
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh basil, chopped
  • 1/2 cup (118ml) extra virgin olive oil
  • 1/4 cup (59ml) fresh lemon juice (about 2 lemons)
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook orzo according to package directions until al dente.
  2. Drain the orzo in a colander and rinse with cold water. This stops the cooking process and prevents sticking.
  3. In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, oregano, thyme, salt, and pepper.
  4. In a large mixing bowl, combine cooked orzo, olives, bell peppers, red onion, and cherry tomatoes.
  5. Pour the lemon-herb vinaigrette over the salad and toss gently to coat.
  6. Stir in the crumbled feta cheese, fresh parsley, and fresh basil.
  7. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
  8. Before serving, taste and adjust seasonings as needed.