2 hours 30 minutes
1 pound orzo pasta
1/4 cup extra virgin olive oil
1 tablespoon dried oregano
1/4 cup red wine vinegar
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1/2 cup crumbled feta cheese
2 red bell peppers, rinsed, seeded, and diced
1 cucumber, rinsed, peeled, and diced
1 cup pitted and chopped Kalamata olives
2 Roma tomatoes, rinsed and diced
1 small red onion, diced
Cook orzo according to the manufacturer's directions. Once orzo is cooked and drained, place in a large bowl and toss with olive oil and one teaspoon of salt.
Crush oregano between your fingertips, as you sprinkle it over the orzo. Stir and cover the bowl. Refrigerate overnight or at least 2 hours until orzo is chilled.
Once chilled, toss orzo with vinegar, salt, pepper, feta cheese, bell peppers, cucumber, olives, tomatoes, and red onion.
Taste and add additional salt and pepper, if desired. Chill in the refrigerator until ready to serve.