Ingredients
Orzo Pasta
- 1–1/2 cups dry orzo pasta
- 2 Tbsp extra-virgin olive oil, or just enough to lightly coat the pasta
Salad Mix
- 1 medium lemon, juiced and zested
- 1 large English cucumber, seeded and chopped
- 1 Tbsp fresh mint, finely chopped
- 1 Tbsp fresh parsley, finely chopped
- 1/2 cup feta cheese, crumbled
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the Orzo: Bring a large pot of water to a boil. Generously salt the water and cook the orzo pasta al dente according to the package directions, approximately 9 minutes.
- Prep Ingredients: While the orzo cooks, seed and chop the cucumber and finely chop the fresh mint and parsley. Set these aside.
- Drain and Toss: Drain the cooked orzo and let it cool for a couple of minutes. Transfer to a large mixing bowl and toss the pasta with olive oil and freshly squeezed lemon juice.
- Add Flavorings: Stir in the lemon zest, chopped cucumber, fresh herbs, and crumbled feta cheese, ensuring everything is well combined.
- Season and Chill: Season the salad generously with kosher salt and freshly ground black pepper according to your taste. Refrigerate until ready to serve. Enjoy chilled for the best flavor.
Notes
- This salad is best served chilled but can be enjoyed at room temperature.
- Use gluten-free orzo to keep the recipe gluten-free.
- Fresh herbs can be substituted with dill or basil based on preference.
- Add a sprinkle of red pepper flakes for a slight kick if desired.
- Prep the salad a few hours ahead to allow flavors to meld nicely.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
