Ingredients:

  • 1 pound (450g) orzo pasta
  • 1 cup (150g) Kalamata olives, pitted and halved
  • ½ cup (70g) sun-dried tomatoes, oil-packed, drained and chopped
  • 1 cup (120g) crumbled feta cheese
  • 1 cup (110g) cucumber, peeled, seeded, and diced
  • ½ cup (60g) red onion, finely diced
  • ¼ cup (30g) fresh parsley, chopped
  • ¼ cup (30g) fresh mint, chopped
  • ¼ cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 1 tablespoon (15ml) red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook the orzo pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Drain again thoroughly.
  2. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, basil, salt, and pepper. Whisk until well emulsified.
  3. In a large mixing bowl, combine the cooked orzo, Kalamata olives, sun-dried tomatoes, feta cheese, cucumber, red onion, parsley, and mint.
  4. Pour the lemon-herb vinaigrette over the orzo salad. Toss gently to coat all ingredients evenly.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld (optional, but recommended). Serve chilled or at room temperature.