Greek orzo pasta salad with delicious vegetables and marinated in a lemony oregano vinaigrette. Perfect for a cookout or to enjoy meal prepped throughout the week!
8 oz Orzo pasta
1 cup cherry tomatoes, sliced in half
1 cup English cucumber, diced
1/2 cup red onion, thinly sliced
1/3 cup kalamata olives, sliced in half
1/4 cup feta cheese
1/4 cup parsley, chopped
1/3 cup olive oil
1/4 cup red wine vinegar
1 lemon, freshly squeeze juice
1 1/2 tsp dried oregano
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
In a small pasta pot, cook pasta al dente according to package instructions. Remove from heat, drain, rinse the pasta, then set aside.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. Set aside.
In a large mixing bowl, add all the ingredients including the vinaigrette. Toss to ensure all the ingredients are combined. Place in refrigerator for at least an hour before serving to marinate.