Bright Orzo Salad with Veggies and Feta - Chef Melt

Ingredients

• 1 cup dry orzo pasta
• 2 tablespoons balsamic vinegar
• ½ teaspoon dried oregano or Italian herbs
• ¼ cup olive oil (extra virgin)
• 2 tablespoons fresh lemon juice
• ¼ teaspoon of salt
• 1 tablespoon Dijon mustard
• Ground black pepper to your preference
• 2 medium cucumbers, sliced into quarters
• 60g fresh baby spinach
• ⅓ cup green olives (pitted and sliced, Castelvetrano suggested)
• ⅓ cup black olives (pitted and sliced)
• 285g cherry or grape tomatoes, halved (use mixed colors if possible)
• 115g feta (crumbled)