Refreshing Greek Orzo Salad with Feta and Mint

Ingredients

• 1 cups orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup red onion, finely chopped
• 1 cup feta cheese, crumbled
• 1 cup fresh mint leaves, chopped
• 1 cup pitted Kalamata olives, sliced

• 1 cup extra virgin olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon dried oregano
• 1 teaspoon honey
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

1. 01
   Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes.
2. 02
   Drain the orzo and rinse under cold water to stop the cooking process. Set aside to cool completely.
3. 03
   In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, chopped red onion, crumbled feta cheese, chopped mint leaves, and sliced Kalamata olives.
4. 04
   Add the cooled orzo to the bowl with the vegetables and mix gently to combine.
5. 05
   In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, dried oregano, honey, salt, and freshly ground black pepper to make the dressing.
6. 06
   Pour the dressing over the orzo salad and toss until all the ingredients are evenly coated.
7. 07
   Taste and adjust seasoning if necessary. Add more salt, pepper, or lemon juice to suit your preference.
8. 08
   Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.