Name: Orzo Salad with Cucumbers, Tomatoes, Feta & Olives
Total time: 25 min
Ingredients: 1 cup whole-wheat orzo; ¼ cup extra-virgin olive oil; 3 tablespoons red-wine vinegar; ¾ teaspoon granulated sugar; ¼ teaspoon salt; ¼ teaspoon ground pepper; 2 mini cucumbers, halved lengthwise and sliced 1/4-inch thick; 1 cup grape tomatoes, halved lengthwise; ⅓ cup coarsely chopped Kalamata olives; ¼ cup chopped red onion; 2 tablespoons chopped fresh flat-leaf parsley; 1 ½ teaspoons chopped fresh oregano; ½ cup crumbled feta cheese

Bring a large pot of water to a boil over high heat. Add orzo; cook, undisturbed, until al dente, 7 to 9 minutes. Drain. Combine oil, vinegar, sugar, salt and pepper together in a medium bowl; whisk until the sugar dissolves. Stir in cucumbers, tomatoes, olives, onion, parsley, oregano, feta and the orzo. Let stand for 10 minutes before serving.

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Orzo Salad with Cucumbers, Tomatoes, Feta & Olives

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