Ingredients:
- 1 cup orzo pasta, cooked according to package instructions
- 2 tablespoons Temecula Olive Oil Fresh Oregano Olive Oil
- 1 tablespoon Temecula Olive Oil Roasted Garlic Olive Oil
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and halved
- 2 tablespoons fresh parsley, chopped
- Juice of 1 lemon
- Salt and pepper to taste
- Feta cheese, crumbled (optional)
Instructions:
- In a large bowl, combine the cooked orzo pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, and fresh parsley.
- In a small bowl, whisk together the Fresh Oregano Olive Oil, Roasted Garlic Olive Oil, lemon juice, salt, and pepper.
- Pour the dressing over the orzo salad and toss until everything is evenly coated.
- If desired, sprinkle crumbled feta cheese over the top before serving.
- Serve chilled or at room temperature, garnished with additional fresh parsley if desired.