Tender orzo tossed with cucumber, feta, tomatoes and a zesty lemon dressing, refreshing and ready in 25 minutes.
# What You'll Need:
→ Pasta
01 - 1 cup orzo
02 - Salt, for boiling water
→ Vegetables & Herbs
03 - 1 large cucumber, diced
04 - 1/2 small red onion, finely chopped
05 - 1 cup cherry tomatoes, halved
06 - 1/4 cup fresh parsley, chopped
07 - 2 tablespoons fresh mint, chopped (optional)
→ Cheese
08 - 3/4 cup crumbled feta cheese
→ Lemon Dressing
09 - 1/4 cup extra-virgin olive oil
10 - Zest of 1 lemon
11 - Juice of 1 1/2 lemons (about 3 tablespoons)
12 - 1 garlic clove, finely minced
13 - 1 teaspoon honey or maple syrup
14 - 1/2 teaspoon dried oregano
15 - Freshly ground black pepper, to taste
16 - Salt, to taste
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil. Add the orzo and cook until al dente, about 8–10 minutes depending on the brand. Drain and immediately rinse under cold running water to halt cooking and cool the pasta.
02 - In a small bowl or jar combine the olive oil, lemon zest, lemon juice, minced garlic, honey or maple syrup, dried oregano, and a pinch of salt and pepper. Whisk or shake until emulsified and taste; adjust seasoning as needed.
03 - Dice the cucumber, halve the cherry tomatoes, finely chop the red onion and parsley, and, if using, chop the mint. Transfer all to a large mixing bowl.
04 - Add the cooled orzo to the bowl with the vegetables and herbs. Pour most of the dressing over the mixture and toss gently to coat evenly, reserving a little dressing for finishing.
05 - Gently fold in the crumbled feta so it distributes through the salad without breaking down completely.
06 - Taste and adjust salt and pepper as required. Either chill for 15–30 minutes to allow flavors to meld or serve immediately, finishing with the reserved dressing and an extra sprinkle of parsley or feta if desired.
