Vibrant Mediterranean Orzo Summer Salad

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Serves 8, as a side

For Salad:

• 1 pound (500 grams) orzo, cooked according to its packaging

• 1 bell pepper, seeded and finely diced

• 1 medium cucumber, peeled, seeded, and finely diced

• ½ large red onion, finely diced

• 10 cherry tomatoes, finely diced

• ¼ cup (125 grams), feta cheese, crumbled

• 3 sun-dried tomatoes, finely chopped (optional)

• 2 tablespoons giardiniera, finely chopped (substitute for 1 jalapeño, finely diced)

For Dressing:

• ½ cup (120 milliliters) olive oil

• ½ cup (120 milliliters) red wine vinegar

• Juice from ½ lemon

• ½ teaspoon mustard

• 2 cloves garlic, minced

• 1 tablespoon fresh parsley, coarsely chopped

• 1 teaspoon oregano

• 1 teaspoon salt

• 1 teaspoon black pepper

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For Dressing:

1. In a small bowl, add all of the dressing ingredients and whisk together until well blended. Set aside.

For Salad:

1. In a large bowl, add the cooked orzo and let it cool for a few minutes. Pour the dressing over top and mix the dressing through the noodles. Once the noodles are coated with dressing, add the remaining salad ingredients and continue mixing the salad together until well blended.

2. You can serve the salad right away, but if you let it chill for at least 1-3 hours beforehand, the flavors will have more time to blend and intensify, and the coolness helps bring out the vibrancy of the salad.

3. Enjoy!