Orzo Salad with Creamy Feta Dressing

By Cooking With Ayeh · 30 min

Ingredients

Instructions

1. Boil the orzo in salted water until just al dente. Reserve some of the cooking water, then drain and put the orzo in a large bowl to cool.
2. While the pasta cooks, dice the cucumber and tomatoes small, drain and slice the peppers, halve the olives, and finely dice the parsley and onion. Optionally, soak the onion in water for 10 minutes to mellow its sharpness.
3. While the pasta is still slightly warm, add 1 tablespoon olive oil, a couple of tablespoons of the reserved water and the chopped parsley. Stir and let cool.
4. Blend the dressing ingredients until creamy and smooth.
5. Once the orzo has cooled, add three-quarters of the dressing and toss to coat.
6. Add the chopped vegetables, olives and remaining dressing and stir together.
7. Top with the remaining feta and a sprinkle of oregano, then serve.

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

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