A vibrant and refreshing Mediterranean-inspired salad featuring orzo pasta, fresh vegetables, and a tangy dressing.
In a mixing bowl, whisk together the olive oil, juice from the lemon, red wine vinegar, oregano, salt, and pepper until well combined.
Use freshly squeezed lemon juice for the best flavor in the dressing.
Cook the orzo pasta according to the package instructions until al dente.
Stir the orzo occasionally while cooking to prevent it from sticking together.
Drain the cooked orzo and rinse it under cold water to cool it down.
Rinsing the orzo with cold water stops the cooking process and prevents it from becoming mushy.
In a serving bowl, combine the cooled orzo, red bell pepper, green onions, feta cheese, black olives, and cherry tomatoes.
Ensure the orzo is well-drained before mixing it with the other ingredients to avoid excess moisture.
Pour the prepared dressing over the salad and toss gently to coat all the ingredients evenly.
Toss the salad gently to avoid breaking the delicate ingredients like feta cheese.
Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Chilling the salad enhances the flavors and makes it more refreshing.
Serve the salad chilled and enjoy!
Garnish with additional feta cheese or fresh herbs for an extra touch.
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