- 1 1/4 cups orzo pasta
- 1 cup chicken broth
- 1 cup water
- 1 red bell pepper, seeded and chopped – divided
- 2 tablespoons olive oil
- 2 cucumbers, peeled and chopped
- 2 cups crumbled feta cheese
- 2 roma (plum) tomatoes, seeded and chopped
- 1 red onion, very thinly sliced and cut into 1-inch pieces
- 1 cup pitted Kalamata olives, coarsely chopped
- 3 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- salt and ground black pepper to taste
- Place orzo pasta, chicken broth, water, and half the chopped red bell pepper into a saucepan. Bring to a boil, reduce heat to low, and simmer until orzo are tender and liquid has been absorbed, about 10 minutes. Drain and rinse. Allow to cool.
- Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil; toss to coat. Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss salad well. Drizzle 2 more tablespoons olive oil over top of salad. Refrigerate 1 hour, tossing once or twice; season to taste with salt and black pepper before serving.