Method
- Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package directions, usually about 8-9 minutes, until al dente.
- Drain the orzo in a colander and rinse under cold water to stop the cooking process. Transfer to a large mixing bowl.
- Prepare the vegetables: halve the cherry tomatoes, dice the cucumber, slice the olives, and finely chop the red onion, parsley, and basil.
- In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper to make the dressing.
- Add the prepared vegetables to the bowl with the cooled orzo. Pour the dressing over and toss gently to combine.
- Fold in the crumbled feta cheese and fresh herbs. Serve immediately or chill for at least 30 minutes for better flavor.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 4 days. Reserve some dressing to add before serving for freshness.