Orzo Pasta Salad in 20 Minutes | Creamy Mediterranean

Instructions:

1. Fill your stockpot with 4 quarts of water and a generous pinch of salt. Bring it to a rolling boil until you see large, aggressive bubbles breaking the surface.
2. Add the 1 lb dry orzo pasta to the water. Stir immediately to prevent the grains from sinking and sticking to the bottom of the pot.
3. Boil for about 8 to 10 minutes. Taste a grain at the 8 minute mark; it should be firm but not crunchy. Cook until the center no longer tastes like raw flour.
4. Pour the pasta into a fine mesh strainer. Immediately run cold water over it until the steam stops rising and the grains feel cool to the touch. This stops the cooking and washes away the 'gluey' starch.
5. While the pasta drains, halve the 1.5 cups cherry tomatoes and dice the large English cucumber. Mince the 0.33 cup red onion as finely as possible.
6. In a small jar or bowl, whisk the 0.5 cup extra virgin olive oil, 0.25 cup lemon juice, 1 tbsp red wine vinegar, 2 pressed garlic cloves, and 1 tsp dried oregano until the mixture looks cloudy and slightly thickened.
7. Transfer the cooled orzo to a large bowl. Pour the dressing over the pasta and toss until every grain is shimmering with oil.
8. Fold in the tomatoes, cucumber, red onion, and 0.5 cup sliced Kalamata olives. Stir gently to avoid crushing the tomatoes.
9. Add the 6 oz crumbled feta cheese last. Adding it last prevents the cheese from breaking down too much and turning the salad white.
10. Let the salad sit in the fridge for at least 30 minutes before serving. This allows the pasta to 'drink' some of the dressing and the flavors to meld.