Lemony Orzo Pasta Salad with Cucumber and Feta
Simple and delicious recipe for Orzo Pasta Salad with Cucumber and Feta, a refreshing summer side dish.
Author: Fork Knife Swoon
Total Time: 15 mins
|1 1/2 cups||dry orzo pasta|
|2 tablespoons||olive oil|
|juice and zest of 1 lemon|
|1||large english cucumber, seeded and chopped|
|1 tablespoon||fresh mint, finely chopped|
|1 tablespoon||fresh parsley, finely chopped|
|1/2 cup||feta cheese, crumbled|
|kosher salt and freshly-ground black pepper, to taste|
Bring a large pot of salted water to a boil. Cook the orzo al dente according to package directions (about 9 minutes). Drain the pasta, let cool for a couple of minutes, and toss with the olive oil, lemon juice and zest, cucumber, herbs and feta. Season with salt and pepper, to taste. Serve chilled or at room-temperature. Can be made up to a day in advance and kept in the refrigerator.