Light Mediterranean orzo with cucumber, feta and lemon dressing, bright and quick side or lunch in 25 minutes.
# 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 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 - 3 tablespoons fresh lemon juice (about 1 1/2 lemons)
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 water to a rolling boil, season generously with salt, add the orzo and cook until al dente, about 8–10 minutes. Drain in a colander and rinse under cold running water to stop cooking; drain well.
02 - In a small bowl or jar, whisk together olive oil, lemon zest, lemon juice, minced garlic, honey (or maple), dried oregano, a pinch of salt and several grinds of black pepper. Taste and adjust seasoning.
03 - In a large mixing bowl combine the diced cucumber, chopped red onion, halved cherry tomatoes, chopped parsley and chopped mint if using.
04 - Add the drained orzo to the bowl with vegetables and toss gently to distribute ingredients evenly.
05 - Pour the lemon dressing over the orzo mixture and toss until everything is evenly coated and well combined.
06 - Gently fold the crumbled feta into the dressed salad to distribute without breaking the cheese apart.
07 - Refrigerate for 15–30 minutes to allow flavors to meld, or serve immediately. Garnish with extra parsley or additional feta if desired.
