Ingredients:

  • 1 box orzo pasta (1 lb)
  • Chicken stock or Vegetable stock, for boiling orzo
  • 1/4 cup extra virgin olive oil
  • 1/4 cup vinegar (red wine, apple cider, rice vinegar all work)
  • 2 tablespoons honey (or sweetener of choice)
  • 1/2 lemon, juiced
  • salt and pepper, to taste
  • 2 Roma tomatoes, diced (can also swap in cherry tomatoes)
  • 1/2 red onion, thinly sliced
  • 1 cucumber, diced
  • 1/2 cup pitted olives, chopped
  • 1/2 cup chopped mint
  • 1/2 cup chopped parsley
  • 1 cup feta cheese, crumbled (leave out if vegan)

Preparation:

  1. Boil the orzo according to the package. I like to boil mine in stock for added flavor, but you can also use water. Remember to salt the stock or water!
  2. Make the vinaigrette: in small bowl, mix the olive oil, vinegar, honey, lemon juice, salt and pepper. Set aside.
  3. Once the orzo is cooked, drain and place back in a large bowl. Add the tomatoes, red onion, cucumber, olives, mint, parsley, and feta cheese.
  4. Pour the vinaigrette over the orzo and mix until combined.
  5. Keep the orzo in the fridge and eat cold!
  6. Enjoy!