Orzo and Feta Salad

I fell in love with this Orzo Pasta Salad. The colors are beautiful, the flavors blended well together, there's different textures and the HUGE plus is that it was excellent as a left over have-for-lunch-the-next-day-or-so treat.  The use of small grape or cherry tomatoes, seedless English cucumbers along with a red onion is a must.  Try to chop all of these ingredients as close to the same size as possible.  

For the dressing:

¼ cup red wine vinegar (I usually use a little more because I LOVE vinegar!)

Juice and zest of one lemon

1 t. Dijon Mustard

1 clove garlic, minced

1 T. fresh oregano, chopped

1 T. fresh mint, chopped

½ t. salt

½ t. freshly ground black pepper

½ t. Greek Seasoning

½rcup olive oil

¼ cup canola oil

Combine all ingredients except for the olive oil and canola oil in a blender. After well blended, add olive oil and canola oil in a steady stream with the blender on medium. Taste for seasoning. Remember, the feta cheese will contain salt.

For the Salad:

1 16 oz. box orzo pasta, cooked according to package directions, drained and rinsed with cool water

1 English cucumber, seeded and chopped small

1 cup cherry or grape tomatoes, quartered
1/2 cup marinated artichoke hearts, chopped

½ up pitted Kalmata olives

1 cup crumbled feta cheese

½  cup red onion, finely chopped

¼ cup basil, chopped

2 T. oregano, chopped

2 T. mint, chopped

Zest of one lemon

Place drained and cooled pasta in large bowl.  Add next eight ingredients and mix well. 

Next add about half of your dressing and slowly fold the pasta ingredients over and over until the dressing begins to absorb into the pasta.

Next add the crumbled feta and the remaining dressing.  Refrigerate until ready to serve.  Immediately before serving, stir once more and taste for seasoning.  Add lemon zest to top of pasta salad.