Greek Orzo Pasta Salad 7 Secrets to the BEST

Ingredients

• 1 pound (450g) orzo pasta
• 8 cups (1.9 liters) water
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 cup (150g) cherry tomatoes, halved
• 1 cup (100g) cucumber, peeled, seeded, and diced
• 1/2 cup (75g) red onion, finely chopped
• 1/2 cup (75g) Kalamata olives, pitted and halved
• 1/2 cup (75g) green bell pepper, diced (optional, adds a nice crunch)
• 1/4 cup (60ml) extra virgin olive oil
• 1/4 cup (60ml) lemon juice, freshly squeezed
• 2 tablespoons red wine vinegar
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1 clove garlic, minced
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 4 ounces (115g) feta cheese, crumbled
• 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (15g) fresh dill, chopped (optional, adds a lovely flavor)