Orzo Salad

Bright and fresh, this Orzo Salad is a delightful dish featuring tender orzo pasta tossed with vibrant vegetables and a zesty dressing.

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Cook the orzo in a large pot with boiling salted water until al dente, about 8–10 minutes.
Drain the orzo and rinse it under cold water.
Prepare the vegetables by chopping the cherry tomatoes, cucumber, bell pepper, and finely chopping the red onion.
Make the dressing by whisking together olive oil, lemon juice, salt, and pepper in a small bowl.
Combine the cooked orzo, chopped vegetables, and feta cheese in a large mixing bowl. Drizzle dressing over and toss gently.

Let the salad sit in the fridge for at least 30 minutes to let the flavors meld. The salad can be stored in an airtight container for up to 3 days.