⭐️ Ingredients
1-½ cups orzo pasta uncooked (12 ounces)
1 large lemon juiced and zested
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon ground black pepper
10 ounces cherry tomatoes halved
1 English cucumber diced
½ red onion diced
6 ounces feta cheese crumbled
¼ cup fresh basil finely chopped

⭐️ Directions
1️⃣ Prepare the orzo in salted water according to the package directions, boiling until al dente. Drain the cooked orzo, rinse it with cold water, and set aside to cool.
2️⃣ In a small bowl, whisk together the lemon juice, lemon zest, olive oil, red wine vinegar, maple syrup, Dijon mustard, salt, and pepper to make the lemon dressing.
3️⃣ In a large bowl, add the cooked orzo, halved cherry tomatoes, diced cucumbers, diced onion, crumbled feta, and chopped basil. Pour in the lemon vinaigrette mixture and gently stir to coat.
4️⃣ Chill in the refrigerator for at least 30 minutes before serving.