Packed with veggies and bursting with flavour - it's even better after a few days in the fridge!
Cook the orzo in salted water according to the packet's instructions. Drain, then run under cold water to cool.
Meanwhile, you can make the dressing. Combine the extra virgin olive oil, lemon juice, red wine vinegar, oregano, garlic and a good pinch of salt and black pepper in a jar and stir well to combine. Taste and adjust the seasoning, if required.
Recipe courtesy of georgieeats.co.uk