Greek Orzo Salad with Lemon Herb Dressing

Bring a large pot of salted water to a boil. Add 1.5 cups of orzo pasta and cook according to package directions until al dente, about 8-10 minutes.

While the pasta cooks, prepare the vegetables: dice 1 medium English cucumber into 1/2-inch pieces, halve 2 cups of cherry tomatoes, dice 1 medium red bell pepper, and thinly slice 1/2 medium red onion.

Finely chop 1/3 cup fresh parsley, 2 tablespoons fresh dill, and 2 tablespoons fresh mint leaves.

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

For the dressing, in a small bowl, whisk together 1/4 cup lemon juice, 1 tablespoon lemon zest, 1/3 cup extra virgin olive oil, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon Dijon mustard, 1 teaspoon honey, 3/4 teaspoon salt, and 1/2 teaspoon black pepper until well combined.

Add the prepared vegetables, 3/4 cup pitted and halved kalamata olives, and the chopped herbs to the orzo.

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

Crumble 6 oz of feta cheese over the salad and fold in gently, reserving some for garnish if desired.

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

Before serving, toss again and taste for seasoning, adjusting with additional salt, pepper, or lemon juice as needed.