Orzo Salad with Lemon Dressing

Ingredients: The ingredient amounts are for four servings.

• Orzo 220g or 7.7oz
• Sun-Dried Tomato Oil 2 tbsp
• Lemon Juice 1 lemon
• Salt pinch
• Cherry Tomato 200g or 7oz
• Cucumber 1, medium
• Red Onion ½ small
• Sun-Dried Tomatoes 90g or 3.2oz
• Feta Cheese 100g or 3.5oz
• Parsley 3 tbsp, chopped
• Olive Oil 2 tbsp

Instructions:

Bring a pot of salted water to the boil and cook the orzo until al dente. Be careful
not to overcook it. Reserve a couple of tablespoons of the pasta cooking water,
then drain the orzo and add it to a large bowl to cool slightly.

While the orzo is cooking, prepare the vegetables. Chop the cucumber and cherry
tomatoes into small pieces, finely dice or slice the red onion, chop the parsley, and
slice the sun-dried tomatoes.

In a small bowl or jar, whisk together the extra virgin olive oil, sun-dried tomato oil,
lemon juice, and salt. While the orzo is still slightly warm, pour over the dressing
and add a couple of tablespoons of the reserved pasta water. Add the parsley and
stir well.

Leave the orzo to cool a little more, then add the chopped cucumber, cherry
tomatoes, red onion, and sun-dried tomatoes. Crumble in most of the feta,
keeping a little aside for garnish, then toss everything together until well
combined.

Place in the fridge for 15 minutes if you want it extra chilled and for the flavours to
come together. Finish with the remaining feta before serving.