Orzo Salad (Light & Fresh with Lemon 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 and add it to a large bowl for it to cool down
While the pasta is cooking, prepare the veggies: Chop the cucumber and cherry tomatoes into small cubes, drain and slice the sun dried tomatoes, 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
In a small bowl or mason jar, add the dressing ingredients and whisk to combine
Whilst the pasta is still slightly warm, add the dressing along with a couple of tablespoons of the reserved pasta water. Add the chopped parsley and stir together
When the pasta has cooled down, add all of the chopped veggies to the bowl. Crumble in the feta cheese and keep some feta on the side for the garnish
Toss it all together so it's all nicely coated and place in the fridge for 15 minutes to keep cool and for the flavors to mold together
When ready to serve, garnish with the remaining feta cheese and enjoy your delicious fresh Orzo Salad!