Mediterranean Orzo Salad 5 Refreshing Secrets to Savor

Ingredients

• 1 pound (450g) orzo pasta
• 1/2 cup (120ml) extra virgin olive oil
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cucumber, peeled, seeded, and diced
• 1/2 cup (75g) Kalamata olives, pitted and halved
• 1/2 cup (75g) sun-dried tomatoes, oil-packed, drained and chopped
• 4 ounces (115g) feta cheese, crumbled
• 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (15g) fresh mint, chopped
• 1/4 cup (60ml) extra virgin olive oil
• 3 tablespoons (45ml) lemon juice, freshly squeezed
• 2 cloves garlic, minced
• 1 tablespoon (15ml) red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and freshly ground black pepper to taste