Mediterranean orzo tossed with tomatoes, feta, fresh herbs, and a tangy olive oil dressing.
# Components:
→ Pasta
01 - 1 1/4 cups orzo
→ Vegetables
02 - 2 cups cherry tomatoes, halved
03 - 1 small red onion, finely diced
→ Dairy
04 - 1 cup crumbled feta cheese
→ Herbs & Greens
05 - 3 tablespoons fresh basil, chopped
06 - 2 tablespoons fresh parsley, chopped
→ Dressing
07 - 3 tablespoons extra-virgin olive oil
08 - 1 tablespoon red wine vinegar
09 - 1 garlic clove, minced
10 - 1/2 teaspoon dried oregano
11 - Salt and freshly ground black pepper, to taste
# Method Steps:
01 - Bring a large pot of salted water to a boil and cook orzo until al dente according to package directions. Drain and rinse under cold water to stop cooking and cool.
02 - In a large mixing bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper until fully combined.
03 - Add the cooled orzo, halved cherry tomatoes, diced red onion, crumbled feta, chopped basil, and parsley to the bowl with the dressing.
04 - Gently toss all ingredients until evenly coated with the dressing.
05 - Taste the salad and adjust salt and pepper as needed.
06 - Serve immediately or refrigerate for up to four hours to allow flavors to blend.
