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Ingredients
  • 1 cup uncooked orzo pasta
  • 6 teaspoons olive oil, divided
  • 1 medium red onion, finely chopped
  • ½ cup minced fresh parsley
  • ⅓ cup red wine vinegar
  • 1-½ teaspoons dried oregano
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • ⅛ teaspoon pepper
  • 2 large tomatoes, seeded and chopped
  • 1 medium cucumber, peeled, seeded and chopped
  • 12 pitted ripe or Greek olives, halved
  • ½ cup crumbled feta cheese
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