Ingredients:

  • 1 pound (450g) orzo pasta
  • Water for boiling, generously salted
  • 1 cup (140g) Kalamata olives, pitted and halved
  • 1 cup (85g) sun-dried tomatoes, oil-packed, drained and chopped
  • 1 red bell pepper, cored, seeded, and diced (about 1 cup/150g)
  • 1/2 cup (28g) red onion, finely diced
  • 4 ounces (115g) feta cheese, crumbled
  • 1/2 cup (loosely packed) fresh parsley, chopped
  • 1/4 cup (loosely packed) fresh mint, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 2 tablespoons (30ml) red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook the orzo according to package directions in generously salted boiling water until al dente. Drain well and rinse with cold water to stop the cooking process. Drain thoroughly again.
  2. While the orzo is cooking, chop all the vegetables and herbs as listed in the ingredient list.
  3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste.
  4. In the large mixing bowl, combine the cooked orzo, Kalamata olives, sun-dried tomatoes, red bell pepper, red onion, feta cheese, parsley, and mint.
  5. Pour the vinaigrette over the salad and toss gently to combine.
  6. For best flavor, cover and chill the salad for at least 30 minutes before serving. This allows the flavors to meld.