A refreshing Mediterranean-inspired salad featuring orzo pasta, feta cheese, and a medley of fresh ingredients.
Slice the red onion thinly and place it in a mixing bowl.
Soaking the onion in vinegar helps to mellow its sharpness.
Add the red wine vinegar and olive oil to the bowl with the onion, season with salt and pepper, and toss to combine.
Letting the onion marinate enhances its flavor and softens its texture.
Cook the orzo pasta in a saucepan of salted boiling water until al dente, then drain and rinse under cold water.
Rinsing the pasta in cold water stops the cooking process and prevents sticking.
Combine the cooked orzo with the marinated onion mixture in a serving bowl.
Mix gently to avoid breaking the pasta.
Add the crumbled feta cheese, toasted pine nuts, chopped mint leaves, and diced red bell pepper to the bowl and toss gently.
Ensure all ingredients are evenly distributed for a balanced flavor.
Serve the salad chilled or at room temperature, garnished with additional mint leaves if desired.
This salad tastes even better after resting for a while, allowing the flavors to meld.
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