Mediterranean Orzo Salad with Lemon-Herb Dressing

Bring a medium pot of salted water to a boil. Add 1 cup of orzo pasta and cook according to package directions until al dente, about 8-10 minutes.

While the pasta cooks, peel and dice 2 medium carrots into small 1/4-inch pieces.

Finely dice 3 celery stalks into similar-sized pieces as the carrots.

Dice 1 medium cucumber, 1 medium red bell pepper, and quarter 1 cup of cherry tomatoes.

Finely dice 1/4 cup of red onion and chop 1/4 cup of fresh parsley and 2 tablespoons of fresh mint.

Drain the cooked orzo in a colander and rinse under cold water to stop the cooking process. Drain well and transfer to a large mixing bowl.

For the dressing, mince 1 garlic clove and whisk together with 3 tablespoons of fresh lemon juice, 1/4 cup of extra virgin olive oil, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a small bowl.

Add the diced carrots, celery, cucumber, bell pepper, cherry tomatoes, and red onion to the bowl with the orzo.

Add 1/3 cup of pitted kalamata olives to the salad.

Pour the dressing over the salad and toss gently to combine all ingredients.

Crumble 1/2 cup of feta cheese over the salad and add the chopped herbs.

Gently fold everything together, being careful not to break up the feta too much.

Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.