Orzo Pasta Salad

Bring a pot of water to a boil. Heavily salt the water, then add the orzo and cook for 9 minutes, or according to package directions.

While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes and thinly slice the mini cucumbers. Place them in a large serving bowl.

Once the orzo is cooked, drain it and rinse thoroughly with cold water for at least one minute to cool it down completely. Set aside, or chill in the fridge while you prepare the rest of the ingredients.

Thinly slice the red onion and chop the pepperoncini peppers.

In a separate bowl or liquid measuring cup, prepare the dressing. Whisk together the olive oil, red wine vinegar, dried oregano, crushed garlic, salt, and freshly ground black pepper.

Assemble the salad in the large serving bowl. Add the cooled orzo, sliced red onion, chopped pepperoncini, and crumbled feta cheese, arranging them alongside the tomatoes and cucumbers.

Pour the dressing over the salad and toss everything together until well combined. Serve immediately.