MEDITERRANEAN ORZO PASTA SALAD

INGREDIENTS

• 1 cup dry orzo pasta
• 1 + ½ cups grape tomatoes (or cherry tomatoes), halved (about 20 grape tomatoes)
• 1 + ½ cups mini cucumbers, halved and sliced (3 mini cucumbers)
• ½ cup red onion, finely diced
• ½ cup Kalamata olives, pitted and halved
• ½ cup feta cheese, cubed or crumbled
• 1 tablespoon fresh dill (or parsley), chopped

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• ½ teaspoon dried oregano
• ¼ teaspoon salt (or to taste)
• ¼ teaspoon ground black pepper (or to taste)

INSTRUCTIONS

1. Cook orzo pasta in a pot of boiling water until al dente, about 8-10 minutes, or according to package instructions. Drain in a colander and run it under cold water. Set aside to cool.
2. In a large bowl, combine cooled orzo, tomato, cucumber, red onion, olives, feta, and dill.
3. In a small bowl, mix together the dressing (add olive oil, lemon juice, oregano, salt, and pepper). Stir to mix well.
4. Pour dressing over top of the salad and toss to combine.