Ingredients:

  • 1 pound (450g) orzo pasta
  • 1 cup (150g) pitted Kalamata olives, halved
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 cucumber, peeled, seeded, and diced
  • 1 pint (2 cups/400g) cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 4 ounces (115g) feta cheese, crumbled
  • 1/4 cup (30g) fresh parsley, chopped
  • 1/4 cup (30g) fresh mint, chopped
  • 1/2 cup (75g) artichoke hearts, quartered (canned or marinated) (optional)
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook orzo according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
  2. While the orzo is cooking, prepare the vegetables. Dice the bell peppers, cucumber, and red onion. Halve the cherry tomatoes and olives.
  3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, basil, red pepper flakes (if using), salt, and pepper.
  4. In a large mixing bowl, combine the cooked orzo, olives, bell peppers, cucumber, cherry tomatoes, red onion, parsley, mint, and artichoke hearts (if using).
  5. Pour the vinaigrette over the salad and toss gently to coat evenly.
  6. Sprinkle the crumbled feta cheese over the salad.
  7. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.