Ingredients:

  • 1/2 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp dijon mustard
  • 1 tsp honey
  • 1 tsp dried oregano
  • 2 tbsp fresh mint, chopped
  • 2 cloves garlic, grated
  • 1 lb dried orzo pasta
  • 32 oz vegetable broth
  • 1 tsp kosher salt
  • 1 large English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup kalamata olives, pitted and sliced
  • 1/3 cup red onion, finely minced
  • 1 cup feta cheese, crumbled
  • 1/2 cup fresh flat-leaf parsley, chopped

Instructions:

  1. Whisk the extra virgin olive oil, lemon juice, red wine vinegar, dijon, honey, oregano, mint, and grated garlic in a small bowl. Let it sit while you handle the pasta.
  2. Bring the 32 oz of vegetable broth and 1 tsp of salt to a rolling boil in your large pot. Add the 1 lb of dried orzo.
  3. Cook the orzo for about 8-10 minutes until it is tender but still has a slight bite or al dente texture. Don't let it get mushy!
  4. Drain the pasta through a fine mesh strainer but do not rinse it. Transfer the hot orzo to your large mixing bowl and pour half of the dressing over it immediately. Toss well.
  5. Spread the orzo slightly in the bowl and let it cool for about 10 minutes.
  6. Fold in the diced English cucumber, halved cherry tomatoes, sliced kalamata olives, and minced red onion.
  7. Add the crumbled feta cheese and fresh flat leaf parsley to the mixture.
  8. Pour the remaining dressing over the salad and toss one last time until every grain of orzo looks glossy and coated. Taste and add a pinch more salt if the flavors don't pop yet.