Tender orzo, cucumber, cherry tomatoes and crumbled feta brightened with a lemon-olive oil dressing; chill and serve.
# Ingredient List:
→ 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 tbsp fresh mint, chopped (optional)
→ Cheese
08 - 3/4 cup feta cheese, crumbled
→ Lemon Dressing
09 - 1/4 cup extra virgin olive oil
10 - Zest of 1 lemon
11 - 3 tbsp fresh lemon juice (about 1 1/2 lemons)
12 - 1 garlic clove, finely minced
13 - 1 tsp honey or maple syrup
14 - 1/2 tsp dried oregano
15 - Freshly ground black pepper, to taste
16 - Salt, to taste
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the orzo and cook uncovered until al dente, about 8–10 minutes, then drain and rinse under cold water to stop the cooking.
02 - Combine the olive oil, lemon zest, lemon juice, minced garlic, honey or maple syrup, dried oregano, salt and pepper in a small bowl or jar; whisk or shake until emulsified and adjust seasoning.
03 - In a large bowl, combine the diced cucumber, chopped red onion, halved cherry tomatoes, chopped parsley and optional mint; toss to distribute evenly.
04 - Add the cooled orzo to the bowl with the vegetables, pour the dressing over everything, and toss gently until the grains and vegetables are evenly coated.
05 - Gently fold the crumbled feta into the dressed mixture to retain some texture and pockets of flavor.
06 - Chill the salad in the refrigerator for 15–30 minutes to allow flavors to meld, or serve immediately; garnish with additional parsley or feta if desired.
