Ingredients:

  • 1 pound (454g) orzo pasta
  • 8 cups (2 liters) water
  • 1 tablespoon (15ml) salt
  • 1 cup (150g) halved cherry tomatoes
  • 1/2 cup (75g) finely diced red onion
  • 1/2 cup (75g) sliced black olives
  • 1/4 cup (35g) oil-packed sun-dried tomatoes, drained and chopped
  • 1/2 cup (50g) crumbled feta cheese (optional)
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 2 tablespoons (30ml) chopped fresh basil leaves
  • 1 tablespoon (15ml) white wine vinegar
  • 1 teaspoon (5ml) Dijon mustard
  • 1 clove garlic, minced
  • 1/4 teaspoon (1.25ml) salt (or to taste)
  • 1/4 teaspoon (1.25ml) freshly ground black pepper (or to taste)

Instructions:

  1. Bring water and salt to a boil in a large pot. Add orzo and cook according to package directions until al dente. Drain and rinse with cold water.
  2. While the pasta cooks, chop the cherry tomatoes, red onion, sun-dried tomatoes, and basil.
  3. In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
  4. In a large bowl, combine the cooked orzo, cherry tomatoes, red onion, black olives, sun-dried tomatoes, and feta cheese (if using).
  5. Pour the lemon-basil vinaigrette over the pasta salad and toss gently to combine.
  6. Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.