Mediterranean orzo dish with cherry tomatoes, creamy feta, and fresh herbs dressed lightly with olive oil and vinegar.
# What You 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 crumbled feta cheese
→ 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 Steps:
01 - Boil orzo in a large pot of salted water until al dente; drain and rinse under cold water to cool.
02 - Whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper in a large bowl.
03 - Add cooled orzo, cherry tomatoes, diced red onion, crumbled feta, basil, and parsley to the dressing.
04 - Gently toss all ingredients until well coated with the dressing.
05 - Taste and adjust salt and pepper as needed.
06 - Serve immediately or refrigerate for up to 4 hours to enhance flavor melding.
