Mediterranean Orzo Salad | Recipe Cart

Ingredients

• 4 quarts water
• 1 tablespoon kosher salt (for seasoning pasta water)
• 1 pound orzo
• 1 cup English cucumbers (sliced ⅛-inch thick and then quartered)
• 1 cup green bell pepper (¼-inch dice)
• 1 cup baby tomatoes (cut in half)
• 1 cup marinated artichokes (roughly chopped)
• ½ cup red onion (⅛-inch dice)
• ½ cup kalamata olives (sliced)
• ½ cup roasted bell peppers (jarred, chopped into ½-inch pieces)
• 1 tablespoon chopped parsley (plus more for garnish)
• 1 tablespoon thinly sliced basil (plus more for garnish)
• ¼ cup feta cheese (crumbled, plus more for garnish)
• ¼ cup red wine vinegar
• ¼ cup lemon juice
• 4 teaspoons dijon mustard
• 2 teaspoons lemon zest
• 2 teaspoons minced garlic
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon dried oregano (plus extra for sprinkling)
• 1 cup extra-virgin olive oil