Mediterranean Orzo Pasta Salad (Printable Version)

# What You’ll Need:

→ Salad

01 - 1 cup orzo pasta
02 - 1 cup cherry tomatoes, halved
03 - 1 cucumber, diced
04 - 1/2 red onion, thinly sliced
05 - 1/4 cup Kalamata olives, pitted and sliced
06 - 1/4 cup crumbled feta cheese
07 - 2 tablespoons fresh parsley, chopped
08 - 2 tablespoons fresh basil, chopped
09 - Salt and pepper to taste

→ Lemon Vinaigrette

10 - 3 tablespoons extra virgin olive oil
11 - 2 tablespoons lemon juice
12 - 1 tablespoon red wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1/2 teaspoon garlic powder
15 - Salt and pepper to taste

# Steps to Follow:

01 - Cook the orzo pasta according to package directions. Rinse with cold water and drain.
02 - Halve cherry tomatoes, dice cucumber, thinly slice red onion, and slice Kalamata olives.
03 - In a large mixing bowl, combine cooked orzo, vegetables, and feta cheese.
04 - In a small bowl, whisk together the vinaigrette ingredients until smooth.
05 - Pour the vinaigrette over the salad and toss gently.
06 - Add parsley and basil, toss again, and chill for 30 minutes before serving.

# Additional Notes:

01 - Serve immediately or store in an airtight container for up to 3 days in the fridge.
02 - Add grilled chicken or shrimp for a complete meal.