Ingredients:

  • 1 cup (200g) dried orzo pasta
  • 1 tsp (5g) salt (for pasta water)
  • 1/2 cup (75g) red bell pepper, finely diced
  • 1/2 cup (75g) yellow bell pepper, finely diced
  • 1/2 cup (75g) English cucumber, diced
  • 1/2 cup (60g) shredded carrots
  • 1/4 cup (40g) red onion, finely minced
  • 1/4 cup (40g) kalamata olives, sliced
  • 1/4 cup (40g) crumbled feta cheese
  • 2 tbsp (10g) fresh parsley, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 clove (5g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions until al dente (usually 8–10 minutes). Drain and rinse immediately with cold water to stop the cooking process.
  2. Dice red bell pepper, yellow bell pepper, cucumber, and red onion into uniform, small pieces. Place the diced vegetables and crumbled feta in a large mixing bowl.
  3. In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until the mixture is thickened and opaque.
  4. Pour the lemon-garlic vinaigrette over the cooled orzo and vegetables. Fold gently with a spatula until the pasta is glossy and evenly coated.