Greek Orzo Salad

Ingredients

• 1 1/2 cups uncooked orzo
• 2 Roma tomatoes (, seeded and diced)
• 1 cucumber (, seeded and chopped)
• 1 small red onion (, chopped)
• 1/2 cup sliced black olives (, drained and thoroughly rinsed to prevent discoloration)
• 3/4 cup diced feta cheese
• For the Vinaigrette:
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh oregano
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. 1

   To prepare the orzo, bring a pot of water to a boil, add some salt, a teaspoon of olive oil, and the orzo and cook until al dente, 8-10 minutes. Drain, rinse and drain thoroughly. Let cool completely.

2. 2

   To prepare the vinaigrette, combine all ingredients in a bowl and whisk until emulsified.

3. 3

   Place the cooled orzo in a large mixing bowl and add all remaining ingredients. Gently stir to combine. Pour over the vinaigrette and gently stir to combine. Refrigerate or at least 30 minutes before serving.