Orzo Salad with Feta, Olives and Cucumber

What you need

• 180 g (1 cup) orzo, uncooked
• 280 g (10 oz) cherry tomatoes, halved
• 1/2 English cucumber, diced
• 75 g (1/2 cup) feta, crumbled
• 40 g (1/3 cup) Kalamata olives, pitted and halved
• 2 tbsp red onion, finely chopped
• 3 tbsp extra virgin olive oil
• 1 1/2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• 1 handful parsley, chopped
• salt, to taste, plus more for the pasta water
• black pepper, to taste

Method

Restated from the original video

1. 1

   Bring a large pot of water to a boil and salt it well.

2. 2

   Cook the orzo until just al dente, usually 8-9 min.

3. 3

   Drain the orzo and run cold water over it until it is cool to the touch. Shake off as much water as possible.

4. 4

   While the pasta cooks, cut the tomatoes, cucumber, olives and red onion and put them in a large bowl.

5. 5

   In a small jar or bowl, whisk the olive oil, vinegar, lemon juice and oregano with a pinch of salt and plenty of black pepper.

6. 6

   Add the cooled orzo to the bowl and pour over most of the dressing. Toss well.

7. 7

   Fold in the feta and parsley.

8. 8

   Taste and add the rest of the dressing, more salt or a little more vinegar if it tastes flat.

9. 9

   Serve right away or chill for up to a day. Toss again before serving, since the orzo soaks up the dressing as it sits.

Imported from saltandlavender.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.