Mediterranean Orzo Salad

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  • 2 cups (500 mL) orzo pasta
  • 1/4 cup (60 mL) lemon juice
  • 1/4 cup (60 mL) extra-virgin olive oil
  • 1 tsp (5 mL) liquid honey
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1 pinch dried oregano
  • 1 sweet red pepper, diced
  • 1 cup (250 mL) diced cored English cucumber
  • 3/4 cup (175 mL) crumbled cow's milk feta cheese
  • 1/3 cup (75 mL) chopped pitted Kalamata olives
  • 1/3 cup (75 mL) chopped drained oil-packed sun-dried tomatoes
  • 1/4 cup (60 mL) chopped fresh parsley
  • 1/4 cup (60 mL) diced red onion

Preparation

In large pot of boiling lightly salted water, cook pasta according to package directions until al dente, about 7 minutes. Drain and rinse under cold water; drain again.

In large bowl, combine lemon juice, oil, honey, salt, pepper and oregano. Add pasta, red pepper, cucumber, feta cheese, olives, sun-dried tomatoes, parsley and onion; stir to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.) 

Source : Canadian Living Magazine: June 2012

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