Lemony Orzo Pasta Salad with Cucumber and Feta

By á-36929

Recipe by: Fork Knife Swoon

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

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.