Ingredients
1 cup uncooked orzo pasta6 teaspoons olive oil, divided1 medium red onion, finely chopped1/2 cup minced fresh parsley1/3 cup red wine vinegar1-1/2 teaspoons dried oregano1 teaspoon salt1/2 teaspoon sugar1/8 teaspoon pepper2 large tomatoes, seeded and chopped1 medium cucumber, peeled, seeded and chopped12 pitted ripe or Greek olives, halved1/2 cup crumbled feta cheese
Preparation
Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil.
In another bowl, combine onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining 4 tsp. oil; pour over orzo and toss to coat. Cover and refrigerate until chilled. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.
