Bright Mediterranean orzo with cucumber, cherry tomatoes, parsley and crumbled feta, tossed in lemon-olive oil.
# 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 flat-leaf parsley, chopped
07 - 2 tbsp 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 - Juice of 1 1/2 lemons (about 3 tbsp)
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
# How-To Steps:
01 - Bring a large pot of well-salted water to a rolling boil. Add the orzo and cook, stirring occasionally, until al dente, approximately 8–10 minutes. Drain through a colander and rinse briefly under cold running water to halt cooking; shake off excess water and transfer orzo to a large bowl.
02 - In a small bowl or jar, combine the extra-virgin olive oil, lemon zest, lemon juice, minced garlic, honey (or maple syrup), dried oregano, a pinch of salt and several grinds of black pepper. Whisk or shake until emulsified and taste; adjust salt, acid or sweetness as needed.
03 - While the orzo cools, dice the cucumber, halve the cherry tomatoes, and finely chop the red onion, parsley and mint (if using). Keep the pieces uniform for even texture and flavor distribution.
04 - Add the diced cucumber, chopped red onion, halved cherry tomatoes and chopped herbs to the bowl with cooled orzo. Toss gently to combine so the components are evenly distributed.
05 - Pour the lemon dressing over the orzo mixture and toss thoroughly but gently to coat every component. Taste and adjust seasoning with additional salt, pepper or lemon juice if required.
06 - Fold the crumbled feta into the dressed salad just before serving to preserve texture. Refrigerate for 15–30 minutes if time allows to let flavors meld, or serve immediately. Garnish with extra parsley or feta as desired.
