Ingredients

For the Dressing

• 1/4 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1 clove garlic, minced
• 1/2 teaspoon Italian seasoning
• Salt and pepper, to taste

For the Salad

• 1 1/2 cups uncooked orzo pasta
• 1 cup cherry tomatoes, quartered
• 1/2 orange bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1 cup diced cucumber
• 1/4 cup chopped red onion (optional)
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh basil, sliced
• Salt and pepper, to taste

Instructions

1. Cook the orzo:
   Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, following the package directions.
2. Prepare the dressing:
   While the pasta cooks, whisk together the olive oil, apple cider vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper in a small bowl until fully blended. Alternatively, combine everything in a jar with a lid and shake well. Set aside.
3. Cool the pasta:
   Drain the cooked orzo and rinse under cold water for about 1 minute, or until cooled. Transfer the cooled pasta to a large mixing bowl.
4. Assemble the salad:
   Add the cherry tomatoes, diced bell peppers, cucumber, red onion (if using), feta cheese, and basil to the bowl. Toss gently to distribute the ingredients evenly. Pour the dressing over the salad and toss again until well coated. Season with additional salt and pepper, to taste.
5. Serve or store:
   Enjoy right away, or place in an airtight container and refrigerate until ready to serve.

Notes

• Grape tomatoes or diced Roma tomatoes can be substituted for the cherry tomatoes.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad seems dry after chilling, drizzle with a little olive oil and stir before serving.
• Nutritional values per serving are estimates.