My go-to Orzo Salad

By Cooking With Ayeh · 30 min

Ingredients

Instructions

1. Boil the orzo in salted water until al dente. Before draining, reserve some of the cooking water. Drain the pasta into a large bowl to cool.
2. While the pasta cooks, dice the cucumber, cherry tomatoes and red onion small, drain and slice the sun-dried tomatoes, and finely chop the parsley. (Optional: soak the onion in water for 10 minutes to mellow its sharpness.)
3. In a small bowl or jar, whisk the dressing ingredients together.
4. While the pasta is still slightly warm, add the dressing, a couple of tablespoons of the reserved pasta water and the chopped parsley, and stir.
5. When the pasta has cooled, add the vegetables and crumble in most of the feta, saving some for garnish. Toss well, then refrigerate for 15 minutes.
6. Serve topped with the remaining feta.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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