Tender orzo with cucumber, cherry tomatoes, feta and a bright lemon-olive oil dressing—refreshing and quick.
# What You'll Need:
→ Pasta
01 - 1 cup orzo
02 - Salt, for boiling water, to taste
→ Vegetables & Herbs
03 - 1 large cucumber, diced
04 - 1/2 small red onion, finely chopped (about 1/4 cup)
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
→ Lemon Dressing
09 - 1/4 cup extra-virgin olive oil
10 - Zest of 1 lemon
11 - 3 tablespoons lemon juice
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
# Step-by-Step Guide:
01 - Bring a large pot of salted water to a boil. Add the orzo and cook 8–10 minutes until al dente. Drain and rinse under cold water to stop cooking, then drain thoroughly.
02 - In a small bowl or jar, whisk together olive oil, lemon zest, lemon juice, minced garlic, honey (or maple syrup), dried oregano, pepper and salt. Taste and adjust seasoning.
03 - In a large bowl, combine the cooled orzo with diced cucumber, chopped red onion, halved cherry tomatoes, parsley and mint.
04 - Drizzle the lemon dressing over the orzo mixture and toss gently until ingredients are evenly coated.
05 - Gently fold the crumbled feta into the dressed mixture to preserve texture.
06 - Refrigerate 15–30 minutes to allow flavors to meld, or serve immediately. Garnish with extra parsley or feta if desired.
