Greek Orzo Salad - Creamy Feta Dressing

Boil the orzo pasta in a pot with salted water - ensure not to overcook and keep al dente
Reserve some of the cooking water, then drain and add it to a large bowl to cool
Whilst the pasta is cooking, prepare the veggies. Chop the cucumber and tomatoes into small cubes, drain and slice the peppers, cut the olives in half, and finely dice the parsley and onion.
*Optional - soak the onions in water for 10 mins to remove the harsh flavor
While the pasta is still slightly warm, add 1 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 or use an immersion blender
Once the orzo has cooled down, add ¾ of the dressing and toss until nicely coated
Add the chopped vegetables, olives and the remaining dressing and stir together
Garnish with the remaining feta cheese and sprinkle of oregano and serve up your delicious Greek Orzo Salad and enjoy!