Greek Orzo Pasta Salad

Ingredients

• 1 cup Orzo pasta
• 1/2 medium Cucumber
• 1 medium Tomato
• 1/4 cup Red onion
• 1/2 cup Kalamata olives
• about 113 g Feta cheese
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Dried oregano
• 1/4 teaspoon Salt
• 1/8 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large heavy-bottomed pot of water to a rolling boil over high heat (100°C / 100°C). Add the 1 cup of orzo pasta and cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender to the bite. Carefully drain the cooked 1 cup of orzo pasta using a fine-mesh sieve or colander, then rinse it thoroughly with cold water to stop the cooking and cool it down completely; set aside to drain.
2. 2While the orzo cools, prepare the vegetables and cheese: dice the 1/2 medium cucumber into 1.27 cm cubes, dice the 1 medium tomato into 1.27 cm cubes, finely chop the 1/4 cup red onion, and crumble the about 113 g Feta cheese. Measure out the 1/2 cup Kalamata olives.
3. 3In a large bowl, combine the cooled 1 cup orzo pasta, the diced 1/2 medium cucumber, the diced 1 medium tomato, the chopped 1/4 cup red onion, the 1/2 cup Kalamata olives, and the crumbled about 113 g Feta cheese.
4. 4In a small bowl, whisk together the 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until the dressing is well combined.
5. 5Pour the prepared dressing over the orzo pasta mixture in the large bowl. Gently toss all the ingredients together using a large spoon or spatula until everything is evenly coated with the dressing.
6. 6Cover the large bowl and refrigerate the pasta salad for at least 30 minutes. This chilling step allows the flavors to meld and ensures the salad is served cold, which is important for the best flavor and texture.
7. 7Serve the Greek orzo pasta salad chilled.

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