A refreshing and flavorful Mediterranean-inspired orzo salad, perfect for any occasion.
Boil a large pot of salted water.
Adding salt to the water enhances the flavor of the pasta.
Cook the orzo in the boiling water until al dente, about 8 minutes.
Stir occasionally to prevent the orzo from sticking.
Drain the orzo and rinse under cold water to cool.
Rinsing stops the cooking process and prevents clumping.
In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, and dill.
Chop the vegetables into bite-sized pieces for even distribution.
In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper.
Taste the dressing and adjust seasoning as needed.
Pour the dressing over the salad and toss to combine.
Ensure the dressing coats all the ingredients evenly.
Sprinkle the crumbled feta cheese on top before serving.
Serve immediately or chill for 15 minutes for enhanced flavor.
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