Mediterranean orzo with tomatoes, creamy feta, fresh herbs, and a zesty dressing for a light meal or side.
# What You'll Need:
→ Pasta
01 - 1 1/4 cups orzo
→ Vegetables
02 - 2 cups cherry tomatoes, halved
03 - 1 small red onion, finely diced
→ Dairy
04 - 1 cup feta cheese, crumbled
→ Herbs & Greens
05 - 3 tablespoons fresh basil, chopped
06 - 2 tablespoons fresh parsley, chopped
→ Dressing
07 - 3 tablespoons extra-virgin olive oil
08 - 1 tablespoon red wine vinegar
09 - 1 garlic clove, minced
10 - 1/2 teaspoon dried oregano
11 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Bring a large pot of salted water to a boil and cook the orzo according to package instructions until al dente. Drain and rinse with cold water to stop cooking.
02 - In a large bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper until combined.
03 - Add the cooled orzo, cherry tomatoes, red onion, crumbled feta, basil, and parsley to the bowl with the dressing.
04 - Gently toss all ingredients until evenly coated with the dressing.
05 - Taste the mixture and adjust salt and pepper as needed.
06 - Serve immediately or refrigerate for up to 4 hours to allow the flavors to meld.
