Rate this recipe
4.4/5
(18 Votes)
Ingredients
- 1-1/2 cups dry orzo pasta
- 2 tbsp olive oil, or just enough to lightly coat the pasta
- juice and zest of 1 lemon
- 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 and freshly-ground black pepper, to taste
Details
Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from forkknifeswoon.com
Preparation
Step 1
Cook the orzo al dente according to package directions.
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.
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