Mediterranean Orzo Salad

1.In a medium saucepan, bring 2 cups of water to a boil. Add the orzo pasta and a pinch of salt. Cook according to package instructions until al dente, about 8-10 minutes.

2.Once cooked, drain the orzo and rinse under cold water to stop the cooking process. Set aside to cool.

3.In a large mixing bowl, combine the chopped sun-dried tomatoes, sliced Kalamata olives, crumbled feta cheese, diced red onion, and chopped parsley.

4.In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, salt, and black pepper to create the vinaigrette.

5.Add the cooled orzo to the mixing bowl with the vegetables and cheese. Pour the vinaigrette over the salad and gently toss to combine all ingredients evenly.

6.Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately or refrigerate for 15-30 minutes to allow flavors to meld.