What to do
- Cook orzo according to package directions.
- In a small bowl, whisk together all ingredients for vinaigrette.
- When orzo is done cooking, let cool for 10 minutes, then add to a large bowl with all remaining ingredients. Toss well in vinaigrette and serve right away, or refrigerate for 1 hour before serving.
What you’ll Need
¼ cup red wine vinegar
½ tsp dijon mustard
½ tsp dried oregano
3/4 tsp kosher salt
¼ tsp black pepper
½ cup olive oil
16 oz orzo, cooked according to package directions
1 cup diced cucumber
1 cup halved cherry tomatoes
1 small red onion, thinly sliced
1 package Love Beets White Wine Balsamic Beets, sliced into wedges
⅓ cup pitted and thinly sliced kalamata olives
⅓ cup crumbled feta cheese