 Dressing ¼ cup Greek Seasoning EVOO 2 tablespoons Greek Seasoning White Balsamic 2 tablespoons Red Wine Vinegar 1 garlic clove, minced ¼ teaspoon Dijon mustard ¼ teaspoon sea salt Freshly ground black pepper Salad 1½ cups dry orzo pasta 2 Persian of English cucumbers, diced 2 cups cherry tomatoes, halved 4 ounces feta cheese, cubed 1/3 cup thinly sliced red onion ½ cup pitted Kalamata olives ½ cup fresh mint leaves, chopped ½ cup fresh basil leaves, torn Bring a large pot of salted water to a boil. Cook the orzo according to package directions until tender. Drain and rinse briefly under cool water. Transfer to a large bowl and allow to cool. In a small bowl or jar, whisk together the Greek Seasoning EVOO & Balsamic, Red Wine Vinegar, garlic, Dijon mustard, sea salt, and several grinds of black pepper. Add the cucumbers, tomatoes, feta, red onion, olives, mint, and basil to the cooled orzo. Pour the dressing over the salad and toss gently to combine. Garnish with additional mint and basil before serving. Also delicious with the addition of chickpeas, or skip the orzo and make it with couscous or farro instead.
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