Description
A bright and refreshing lemon orzo pasta salad tossed with crisp vegetables, fresh herbs, and creamy feta cheese in a zesty olive oil dressing.
Ingredients
- Sea salt
- 1 cup orzo pasta
- 1/2 English cucumber, diced
- 1 bell pepper, diced
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh dill, chopped
- 1/2 cup feta cheese, crumbled
- Black pepper, to taste
- 3–4 tablespoons extra virgin olive oil
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
1. Bring a large pot of water to a boil and season generously with sea salt. Meanwhile, dice the bell pepper and cucumber and set aside.
2. Finely chop the parsley and dill until you have about 1/2 cup total of fresh herbs.
3. Add the orzo pasta to the boiling water and cook for about 6 minutes until al dente, stirring occasionally. Drain and rinse under cold water.
4. In a large bowl, combine the cooked orzo, diced vegetables, chopped herbs, and crumbled feta cheese.
5. Add lemon zest, lemon juice, olive oil, salt, and black pepper. Toss well to combine and serve immediately or chill before serving.
Notes
Use high-quality olive oil for the best flavor.
Rinse the orzo with cold water to stop cooking and keep the salad fresh.
Sheep’s milk feta provides a creamier texture and richer taste.
This salad can be made ahead and stored in the refrigerator for up to 2 days.