Ingredients:

  • 1.5 cups dry orzo pasta
  • 1 tsp sea salt
  • 1 tbsp extra virgin olive oil
  • 1 cup red bell pepper, finely diced
  • 1 cup yellow bell pepper, finely diced
  • 1 cup English cucumber, hollowed and diced
  • 0.5 cup red onion, minced
  • 0.5 cup shredded carrots
  • 0.5 cup fresh parsley, finely chopped
  • 0.5 cup crumbled feta cheese
  • 0.25 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 clove garlic, grated into a paste
  • 1 tsp dried oregano
  • 0.5 tsp black pepper
  • 0.5 tsp salt

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add 1 tsp sea salt to the water.
  2. Add the orzo and cook for 8–9 minutes until al dente with a firm snap in the center.
  3. Drain the orzo immediately in a fine-mesh colander and rinse under cold running water until completely cool to the touch to stop the cooking process and remove excess starch.
  4. In a small mason jar or bowl, combine 1/4 cup olive oil, lemon juice, red wine vinegar, garlic paste, oregano, black pepper, and salt. Shake or whisk vigorously until emulsified and thickened.
  5. Dice the bell peppers, cucumber, and red onion. Ensure the cucumber seeds are removed to prevent sogginess. Shred the carrots and chop the parsley.
  6. Place the cooled orzo in a large glass mixing bowl. Drizzle with 1 tbsp extra virgin olive oil and toss to coat.
  7. Add the diced peppers, cucumber, onion, carrots, parsley, and crumbled feta. Pour over the remaining dressing and toss thoroughly. Let rest for 20 minutes before serving to allow flavors to meld.