Instructions
Bring a large pot of salted water to a boil. Add orzo pasta and cook until al dente, following package instructions. Drain and rinse under cold running water until cool. Set aside.
In a small bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, and a pinch of salt and pepper until well emulsified.
Transfer the cooled orzo to a large bowl. Add quartered cherry tomatoes, diced orange and yellow bell peppers, cucumber, red onion if using, crumbled feta, and sliced basil.
Pour the dressing over the salad. Toss gently until all ingredients are thoroughly combined. Season with additional salt and pepper to taste.
Serve immediately, or refrigerate in an airtight container for up to 3 days. If the salad becomes dry after chilling, drizzle with a little extra olive oil and toss again before serving.
Instructions
Bring a large pot of salted water to a boil. Add orzo pasta and cook until al dente, following package instructions. Drain and rinse under cold running water until cool. Set aside.
In a small bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, and a pinch of salt and pepper until well emulsified.
Transfer the cooled orzo to a large bowl. Add quartered cherry tomatoes, diced orange and yellow bell peppers, cucumber, red onion if using, crumbled feta, and sliced basil.
Pour the dressing over the salad. Toss gently until all ingredients are thoroughly combined. Season with additional salt and pepper to taste.
Serve immediately, or refrigerate in an airtight container for up to 3 days. If the salad becomes dry after chilling, drizzle with a little extra olive oil and toss again before serving.
