Orzo with cucumber, cherry tomatoes, fresh herbs and feta, tossed in a bright lemon-olive oil dressing.
# 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 feta cheese, crumbled
→ Lemon Dressing
09 - 1/4 cup extra virgin olive oil
10 - Zest of 1 lemon
11 - 3 tablespoons fresh lemon juice
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
# Directions:
01 - Bring a large pot of generously salted water to a rolling boil. Add the orzo and cook 8–10 minutes until al dente. Drain and rinse under cold water to stop cooking; let drain thoroughly in a colander.
02 - In a small bowl or jar, whisk together olive oil, lemon zest, lemon juice, minced garlic, honey or maple syrup, dried oregano, black pepper and a pinch of salt. Taste and adjust seasoning.
03 - Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and roughly chop the parsley and mint. Combine on a cutting board or in a prep bowl.
04 - In a large mixing bowl, combine the drained orzo with the cucumber, red onion, cherry tomatoes, parsley and mint. Toss gently to distribute evenly.
05 - Pour the lemon dressing over the orzo mixture and toss until all components are lightly coated. Adjust salt and pepper if necessary.
06 - Gently fold in the crumbled feta to preserve its texture and prevent it from breaking down.
07 - Chill for 15–30 minutes to allow flavors to marry, or serve immediately. Finish with extra parsley or a sprinkle of feta if desired.
