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:
- 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!
- Make the vinaigrette: in small bowl, mix the olive oil, vinegar, honey, lemon juice, salt and pepper. Set aside.
- 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.
- Pour the vinaigrette over the orzo and mix until combined.
- Keep the orzo in the fridge and eat cold!
- Enjoy!