Cook the orzo pasta in salted boiling water, according to packet instructions. Drain through a fine sieve then rinse under cold water and drain really well again.
Transfer the drained pasta to a serving bowl and stir through the extra virgin olive oil. Leave to cool for a couple of minutes, then add the rest of the ingredients and season, to taste, with some freshly ground black pepper.
Notes
Feel free to change any of the ingredients, depending on what you have in the fridge!
This orzo salad with feta recipe is easily adapted if you’re cooking for less or more people.