Pecan Free Classic Orzo Salad
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Learn more →Ingredients
6 servings
- 1 ½ cups orzo pasta
- 1 tsp salt, plus more for pasta water
- 1 english cucumber, diced (about 1 ½ cups)
- 1 ½ cups cherry tomatoes, halved
- ½ cup kalamata olives, pitted and halved
- ⅓ cup red onion, finely diced
- 4 oz feta cheese, crumbled
- ¼ cup fresh parsley, roughly chopped
- 2 tbsp fresh mint, roughly chopped
For the dressing
- ¼ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp red wine vinegar
- 1 tsp dried oregano
- 1 small garlic clove, finely minced or grated
- ½ tsp black pepper
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the orzo and cook, stirring occasionally, until tender with a slight resistance at the center, about 8–9 minutes. Drain through a colander, rinse briefly under cold water to stop cooking, and shake well to remove excess water.
- 2
While the orzo cooks, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, garlic, 1 tsp salt, and black pepper in a small bowl until combined.
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