- 1 LB. orzo pasta
- 6 TBS. Olive Oil
- 5 TBS. Red Wine Vinegar
- 1 small Red Onion
- 1 ½ tsp. Salt
- ½ tsp. Pepper
- 2 TBS. minced fresh oregano or 1 tsp. dried
- ¼ cup minced Parsley
- 8 ounces feta cheese, crumbled
- 1 pint red cherry tomatoes, sliced in half
- 1 large cucumber, peeled and diced
- 1 6oz can Black Olives pitted and sliced
Bring a large pot of water to a rolling boil. Add the orzo, stirring it so that it doesn’t stick to the bottom of the pan. Cook, uncovered, at a high boil until al dente, cooked through but still a bit firm. Drain the pasta (it helps to use a fine mesh sieve for this as the small orzo might pass through holes in a colander), and rinse with cold water to stop the pasta from cooking further. Place in a large bowl. Toss with 1 TBS. of olive oil.
Whisk together the remaining 5 TBS. of olive oil, vinegar, onion, salt, pepper, oregano and parsley. Pour over orzo. At this point you can make ahead and chill until you are ready to serve (or transport to a party). Toss with the rest of the ingredients, the tomatoes, feta cheese, cucumber, onion.
Serves 8-10 as a side.