Ingredients
1 ½ cups orzo pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup Kalamata olives, sliced
½ cup red onion, finely chopped
½ cup crumbled feta cheese
¼ cup fresh parsley, chopped
2 tablespoons fresh dill, chopped
Dressing:
¼ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1 garlic clove, minced
½ teaspoon dried oregano
Salt and black pepper to taste
Instructions
Cook the orzo pasta according to package instructions. Drain, rinse under cold water, and set aside.
In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, olives, red onion, feta cheese, parsley, and dill.
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and black pepper.
Pour the dressing over the salad and toss until well coated.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve chilled and enjoy!