Greek Orzo Salad for 6 Servings

Instructions:

1. Bring a large pot of salted water to a rolling boil.
2. Add the orzo and cook for 8–9 minutes, or until just al dente.
3. Drain the pasta in a colander and immediately rinse under cool running water until the pasta is no longer hot to the touch to prevent sticking.
4. Dice the cucumbers, tomatoes, and red onions.
5. In a large mixing bowl, combine the cooled orzo with the chopped vegetables, sliced olives, and crumbled feta.
6. Fold in the fresh parsley gently so the feta doesn't completely break down.
7. In a small jar, combine olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper.
8. Shake vigorously or whisk until the mixture is thickened and opaque (emulsified).
9. Pour the dressing over the salad and toss gently until every grain of orzo is coated.