A refreshing Mediterranean-inspired orzo salad with vibrant vegetables and a zesty dressing.
Cook the orzo in a large saucepan of boiling salted water until al dente.
Stir the orzo occasionally to prevent sticking.
Drain the orzo and rinse under cold water to cool it down.
Rinsing the orzo helps stop the cooking process and keeps it from clumping.
In a mixing bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and black pepper to make the dressing.
Taste the dressing and adjust seasoning if needed.
Combine the cooked orzo, cucumber, bell pepper, grape tomatoes, black olives, and feta cheese in a large bowl.
Ensure the vegetables are evenly distributed for a balanced flavor.
Pour the dressing over the salad and toss gently to combine.
Toss gently to avoid breaking the orzo or crushing the vegetables.
Sprinkle chopped scallions on top before serving.
For a burst of freshness, add a few extra herbs like parsley or dill.
Serve the salad chilled or at room temperature and enjoy.
This salad pairs well with a side of crusty bread or grilled protein.
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