Herbed Orzo with Feta

By Dixie8686

Ingredients

• Kosher salt and freshly ground black pepper
• Good olive oil
• 3/4 pound orzo (rice-shaped pasta)
• 1/2 cup freshly squeezed lemon juice (3 lemons)
• 1 cup minced scallions, white and green parts
• 1 cup chopped fresh dill
• 1 cup chopped fresh flat-leaf parsley
• 1 cup medium-diced hothouse cucumber, unpeeled and seeded
• 1/2 cup small-diced red onion
• 3/4 pound good feta cheese, large-diced

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.

Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.