Mediterranean orzo with tomatoes, feta, fresh herbs, and a tangy dressing for a fresh, satisfying dish.
# What You Need:
→ 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
# How-To:
01 - Boil salted water in a large pot and cook orzo according to package directions until al dente. Drain and rinse under cold water to cool.
02 - In a large mixing bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until combined.
03 - Add cooled orzo, cherry tomatoes, diced red onion, crumbled feta, chopped basil, and parsley into the bowl with 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 up to 4 hours to allow flavors to meld before serving.
