Crisp and Fresh Greek Orzo Pasta Salad

Ingredients

• 1 Tbs Olive Oil
• 1 1/4 C (235g) Orzo Pasta
• 1 1/2 C (340g) Vegetable Broth
• 1/3 C (70g) Fresh Lemon Juice (from about two lemons)
• 1/4 C (50g) Olive Oil
• 2 tsp Red Wine Vinegar
• 2 tsp Dijon Mustard
• 2 Fat Cloves of Garlic (minced)
• 1/2 tsp Oregano (dried)
• 1/4 tsp Sea Salt
• 2 lb (900g) Cherry Tomatoes (sliced in half, about 2 pints)
• 1 lb (450g) Cucumber (garden or Kerby, sliced lengthwise, seeds scraped, cut into chunks.)
• 1 1/2 C (150g) Red Onion (sliced in 1/2 moons, larger pieces cut in half. about 3/4 of a large onion)
• 1 1/2 C (230g) Kalamata Olives (pitted, sliced in half or quartered)
• 3/4 C (170g) Feta Cheese (crumbled)
• Fresh Basil (about a small handful, torn into pieces)
• Fresh Ground Black Pepper

Instructions

1. 1

   --- For the Orzo: ---

2. 2

   In a large saute pan, heat 1 Tbs of olive oil on medium heat until shimmering. Add the orzo and stir, coating the orzo thoroughly. Stir occasionally for about 3 minutes or until the orzo is toasty and golden. Pour in the vegetable broth. Be careful here because the broth will spit and sputter. Bring to a simmer, turn down the heat to low, cover and cook for about 10-15 minutes or until all the liquid is absorbed. Stir. Remove from heat, cover and set aside for about five minutes. Transfer to a large mixing bowl and stir in 3 Tbs of the dressing (see below). Rest the salad in the fridge while you finish preparing the veggies.

3. 3

   --- For the Dressing: ---

4. 4

   In a lidded jar or small bowl shake/whisk the olive oil, lemon juice, red wine vinegar, dijon mustard, garlic, oregano, salt and pepper until an emulsion forms. Set aside.

5. 5

   --- Put the Salad Together: ---

6. 6

   To the large mixing bowl with the orzo, add the tomatoes, cucumbers, red onion, olives, feta and basil. Add a few twists of fresh ground pepper. Pour the remaining dressing over the salad and gently toss. Taste for salt and add more basil to taste. Allow the salad to rest at room temperature at least 30 minutes before serving if possible. This will allow the flavors to marry and/or fats to soften if previously in the fridge.

7. 7

   --- To Store: ---

8. 8

   Store in a lidded container for up to four days. This salad is freshest in appearance and cucumber crunch however, for up to two days.