Greek Orzo Salad - Creamy Feta Dressing

Boil the orzo pasta in a pot with salted water - make sure not to overcook and keep al dente
Reserve some of the pasta cooking water on the side, then drain the cooked pasta and add it to a large bowl
Whilst the pasta is cooking, prepare the veggies. Chop the cucumber and tomatoes into small cubes, drain and slice the marinated peppers, cut the kalamata olives in half, and finely dice the parsley leaves and onion
*Optional - soak the onions in a bowl of water for 10 minutes to remove the harsh onion flavor
While the pasta is still slightly warm, add one tablespoon of olive oil along with a couple of tablespoons of the reserved pasta water. Add the chopped parsley and stir together, and leave on the side to cool
Add the dressing ingredients to a blender and blend until creamy and smooth. You can also use an immersion blender
When the pasta has cooled down, add ¾ of the dressing and toss together until it's nicely coated
Add the chopped vegetables and kalamata olives along with the remaining dressing. Mix well to combine all of the ingredients and taste for seasoning
Garnish by crumbling the remaining feta cheese and a good sprinkle of oregano. Serve up your delicious Greek Orzo Salad and enjoy!