Ingredients
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- Orzo Pasta: 1 cup
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- Cherry Tomatoes: 1 pint, halved
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- Feta Cheese: 1 cup, crumbled
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- Cucumber: 1 medium, diced
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- Red Onion: 1/4 cup, finely chopped
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- Fresh Basil: 1/4 cup, chopped
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- Olive Oil: 3 tablespoons
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- Lemon Juice: 2 tablespoons
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- Salt: 1/2 teaspoon
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- Black Pepper: 1/4 teaspoon
Instructions
- Cook the Orzo
In a large pot, bring 4 cups of water to a boil. Add 1 cup of orzo pasta to the boiling water and cook for 8 to 10 minutes or until al dente. Stir occasionally to prevent sticking. Once cooked, drain the orzo in a colander and rinse under cold water to stop the cooking process. - Prepare the Vegetables
While the orzo cooks, wash and chop the vegetables. Halve 1 pint of cherry tomatoes and dice 1 medium cucumber. Finely chop 1/4 of a red onion. Set the chopped vegetables aside in a large mixing bowl. - Mix the Salad Ingredients
Once the orzo has cooled, add it to the mixing bowl with the vegetables. Crumble 4 ounces of feta cheese over the top. Tear approximately 1/4 cup of fresh basil leaves and scatter them in as well. - Make the Dressing
In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of fresh lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Adjust the seasoning to taste. - Combine Everything
Pour the dressing over the orzo salad and gently toss all the ingredients together until well combined. Ensure that the feta cheese is evenly distributed and the dressing coats all the vegetables.