Greek Orzo Salad - Creamy Feta Dressing

Ingredients

• 9 oz orzo pasta / risoni
• 1 medium Persian cucumber
• 3.5 oz grape tomatoes or cherry tomatoes
• 1/2 red onion
• 2 oz kalamata olives
• 2 oz marinated roasted peppers
• 1 small bunch fresh parsley
• 1 oz feta cheese
• 1 tablespoon extra virgin olive oil
• 3 oz feta cheese
• 4 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dijon mustard
• 1/2 teaspoon dried oregano
• 1 tablespoon water
• Pinch of salt

Instructions

1. 1

   Boil the orzo pasta in a pot with salted water - ensure not to overcook and keep al dente

2. 2

   Reserve some of the cooking water, then drain and add it to a large bowl to cool

3. 3

   Whilst the pasta is cooking, prepare the veggies. Chop the cucumber and tomatoes into small cubes, drain and slice the peppers, cut the olives in half, and finely dice the parsley and onion. *Optional - soak the onions in water for 10 mins to remove the harsh flavor

4. 4

   While the pasta is still slightly warm, add 1 tablespoon of olive oil along with a couple of tablespoons of the reserved pasta water. Add the chopped parsley and stir together, and leave on the side to cool

5. 5

   Add the dressing ingredients to a blender and blend until creamy and smooth or use an immersion blender

6. 6

   Once the orzo has cooled down, add ¾ of the dressing and toss until nicely coated

7. 7

   Add the chopped vegetables, olives and the remaining dressing and stir together

8. 8

   Garnish with the remaining feta cheese and sprinkle of oregano and serve up your delicious Greek Orzo Salad and enjoy!