Vibrant orzo tossed with lemon, herbs, veggies, and feta. Great for light meals or sides.
# What You'll Need:
→ Pasta
01 - 1 1/2 cups orzo pasta
02 - Water for boiling
03 - 1 teaspoon salt
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 small cucumber, diced
06 - 1/2 red onion, finely chopped
07 - 1/4 cup Kalamata olives, pitted and sliced
08 - 1/4 cup crumbled feta cheese
→ Dressing
09 - Zest and juice of 1 large lemon
10 - 3 tablespoons extra virgin olive oil
11 - 2 tablespoons chopped fresh parsley
12 - 2 tablespoons chopped fresh basil
13 - 1 garlic clove, finely minced
14 - 1/2 teaspoon dried oregano
15 - Salt and black pepper, to taste
# Directions:
01 - Fill a large pot with water and bring to a boil. Stir in orzo and 1 teaspoon salt. Cook orzo according to package directions until al dente. Drain and rinse under cold water to halt cooking.
02 - Combine lemon zest, lemon juice, extra virgin olive oil, minced garlic, dried oregano, salt, and black pepper in a large bowl. Whisk thoroughly until emulsified.
03 - Add cooled orzo to the dressing and toss until the pasta is evenly coated.
04 - Gently fold in cherry tomatoes, diced cucumber, red onion, Kalamata olives, and crumbled feta cheese until combined.
05 - Sprinkle in chopped parsley and basil. Mix until all components are well integrated. Taste and adjust seasoning with salt and pepper if desired.
06 - Cover and refrigerate for 15 minutes to meld flavors, or serve immediately at room temperature as desired.
