Orzo with Feta Cheese, Cucumber, and Tomatoes

Ingredients 0/14

Step 1

Combin the orzo, chicken broth, water, and half of the chopped red bell pepper in a saucepan. Bring it to a boil, then lower the heat and let it simmer until the orzo is tender and most of the liquid is gone, about 10 minutes. Drain any excess liquid and rinse the orzo under cold water, then let it cool.

Step 2

Once the orzo has cooled, transfer it to a large bowl and add the remaining red bell pepper along with 2 tablespoons of olive oil. Give everything a good toss to coat the pasta evenly. Next, stir in the cucumbers, feta, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin. Mix it all together well.

Step 3

Drizzle the salad with another 2 tablespoons of olive oil and toss again. Pop it in the fridge for about an hour to let the flavors meld, giving it a stir once or twice while it chills. Just before serving, taste and season with salt and pepper as needed.