Cherry Tomato Orzo Salad

Ingredients

• 8 ounces orzo pasta
• Salt
• 1 pint red cherry tomatoes, sliced in half
• 1 pint yellow cherry tomatoes, sliced in half
• 1/4 cup extra virgin olive oil
• 8 ounces feta cheese, crumbled
• 1 large cucumber, peeled and chopped
• 2 green onions, thinly sliced
• 2 Tbsp minced fresh oregano
• Juice of a lemon
• Black pepper to taste

Directions

1. Bring a large pot of generously salted water to a full, rolling boil. Add the orzo and give it a good stir right away so it doesn’t glue itself to the bottom of the pot. Let it cook, uncovered, at a lively boil until it’s al dente — tender, but still with a little bite.
2. Drain the orzo, using a fine mesh sieve if you have one, since those tiny pieces can sneak right through a regular colander. Rinse it under cold water so it stops cooking.
3. In a large bowl, toss the pasta with the olive oil. If you’re making this ahead, you can chill it now until you’re ready to serve it or take it along to a party.
4. Add the tomatoes, feta cheese, cucumber, green onions, oregano, lemon juice, and black pepper, and toss everything together. Since the feta brings plenty of salt on its own, you shouldn’t need to add any more.