Orzo with feta, cherry tomatoes, cucumber and olives in a bright lemon-olive oil dressing—fresh and picnic-ready.
# Ingredient List:
→ Pasta
01 - 1 cup dry orzo pasta
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 medium cucumber, diced
04 - 1/4 small red onion, thinly sliced
05 - 1/2 cup pitted Kalamata olives, halved
06 - 1/4 cup fresh parsley, chopped
→ Cheese
07 - 3/4 cup crumbled feta cheese
→ Dressing
08 - Zest and juice of 1 lemon
09 - 3 tablespoons extra-virgin olive oil
10 - 1 garlic clove, minced
11 - 1/2 teaspoon dried oregano
12 - Salt and freshly ground black pepper, to taste
# Recipe Steps:
01 - Bring a large pot of generously salted water to a boil, add the orzo and cook until just al dente according to package instructions. Drain in a colander and rinse briefly under cold water to stop cooking; shake off excess water and transfer the orzo to a large mixing bowl to cool.
02 - Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, halve the olives and chop the parsley. Add all vegetables and herbs to the cooled orzo in the mixing bowl.
03 - In a small bowl or jar, whisk together the lemon zest, lemon juice, olive oil, minced garlic, dried oregano, salt and pepper until emulsified.
04 - Pour the dressing over the orzo and vegetable mixture and toss gently until everything is evenly coated.
05 - Add the crumbled feta and fold gently to distribute while preserving some larger curds for texture.
06 - Taste and adjust seasoning with additional salt, pepper or lemon as needed. Serve chilled or at room temperature; refrigerate up to 24 hours and add feta just before serving for best texture.
