• Cook 8 ounces dried orzo pasta according to package instructions.
Be sure to season the pasta water well with salt before adding the orzo for flavorful pasta.
• In a large mixing bowl, combine the cooked and cooled orzo, 2 cups chopped English cucumber , 1 large diced bell pepper, 1 small finely diced red onion, ½ cup cherry or grape tomatoes (halved), and ⅓ cup Kalamata olives (pitted and sliced)
• Drizzle the Greek Vinaigrette (recipe below) over the orzo salad and mix well.
• Refrigerate for at least an hour, up to overnight to blend flavors.
• When ready to serve, add 8 ounces feta cheese (crumbled) and combine before serving.

Greek Vinaigrette

• In a small mixing bowl or mason jar, whisk together 2 cloves minced garlic, 2-3 Tablespoons lemon juice, 3 Tablespoons red wine vinegar, 6 Tablespoons olive oil, 1 Tablespoon chopped fresh oregano, ½ teaspoon kosher salt, and ½ teaspoon black pepper.