Cook the orzo pasta according to package directions. Drain and rinse with cold water. Set aside.
In a large bowl, combine the cooked orzo pasta, diced cucumber, tomatoes, bell pepper, red onion, and Kalamata olives.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
Pour the dressing over the orzo pasta and vegetables. Toss gently to combine.
Crumble the feta cheese over the salad. Stir gently to distribute evenly.
Garnish with fresh parsley. Serve immediately or chill for later.
For enhanced flavor, allow the salad to marinate in the refrigerator for at least 30 minutes before serving.
It was alright. I think I overcooked the orzo a bit, which made the salad a little less appealing. The vegetables were good, though.
It's a good salad, but it could be better. I think a little more salt and pepper would improve it. The tomatoes were great, though.
I didn't care for this recipe at all. I didn't like the strong lemon flavor. I won't be making this again.
The salad was a bit basic. I felt it needed a little more something, perhaps a bit of spice. The orzo was cooked just right.
Absolutely love this recipe! It's fresh, vibrant, and so easy to prepare. The flavors are amazing, and it's a perfect dish for any occasion. Highly recommend!
