Ingredients
Orzo salad:
‍1 1/2 cups uncooked orzo pasta
1 English cucumber, quartered into bite sized pieces
1 1/2 cups cherry tomatoes, halved
1/2 cup diced red onions
2/3 cup pitted Kalamata olives, halved
1 cup crumbled imported Greek feta cheese
Drizzle of extra virgin olive oil
Dressing:
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
4 large cloves fresh garlic, pressed or grated
1 small shallot, diced finely
2 teaspoons dried Greek oregano
Juice of 1/2 lemon
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
Recipe
‍1. Bring a large pot of salted water to a boil. Add orzo and cook per package instructions, or until al dente, approximately eight to 10 minutes.
2. Drain the orzo and add to a large serving bowl. Drizzle with extra virgin olive oil & toss so the pasta doesn't stick together.
3. Prepare the dressing in a separate mixing bowl by combining all ingredients and whisking thoroughly. Add more salt and pepper to taste.
4. In the large serving bowl with the cooked orzo, combine the cucumber, tomatoes, onions, olives and feta cheese. Then add the dressing and toss to coat.

‍Tips from @teds_everday_eats
‍-This dish is best when you give it an hour or so to marinate in the fridge before serving.
-It can be made the night before and stored in the refrigerator overnight covered tightly. Remember to give it a good stir before serving.
-This dish will last in the fridge for around three days when covered tightly. After three days or so the vegetables start to get mushy.