Greek Orzo Pasta Salad

INGREDIENTS

• 80ml / 1/3 cup Extra Virgin Olive Oil
• 3 tbsp Red Wine Vinegar
• 1 small bunch Fresh Parsley finely diced (1oz/30g)
• 1 heaped tsp Dried Oregano
• 1/4 tsp Salt plus more to taste if desired
• 1/4 tsp Black Pepper plus more to taste if desired
• 150g / 5.3oz Baby Plum Tomatoes halved
• 100g / 3.5oz Feta sliced into tiny cubes
• 100g / 3.5oz Kalamata Olives halved
• 3 tbsp Red Onion very finely diced (1/2 small/medium onion)
• 1 small clove Garlic very finely diced
• 300g / 1 1/2 cups uncooked Orzo
• 75g / 2.6oz Green Pepper finely diced
• 75g / 2.6oz Cucumber sliced into thin quarter pieces
• 1/2 Lemon juice only

INSTRUCTIONS

1. 1 In a large mixing/salad bowl, whisk together extra virgin olive oil, red wine vinegar, parsley, oregano and salt & pepper. Add in the tomatoes, feta, olives, onion & garlic and stir to combine. Leave it all to marinate for as long as you have time for. I recommend at least an hour, which you can do at room temp. Any longer cover in the fridge (up to overnight). Stir everything every now and then if you can.
2. 2 Cook the orzo in salted boiling water until al dente, then drain and rinse with cold water until completely cool. Give it a good shake to discard the excess water, then add into the bowl. Stir in the pepper and cucumber.
3. 3 Stir in the juice of half a lemon (or to taste) then check for seasoning and adjust if needed. The lemon, salt and pepper give the final layer of seasoning, so be generous if you need to.

NUTRITION

Calories: 571kcal | Carbohydrates: 66.56g | Protein: 10.43g | Fat: 30.94g | Fiber: 10.5g | Sugar: 3.46g