Description
A bright and refreshing salad featuring orzo pasta, cucumbers, and a lemon vinaigrette, perfect for hot days and meal prep.
Ingredients
Main Ingredients
- 1 cup Orzo pasta (Tiny pasta perfect for soaking up dressing)
- 1 Persian or English cucumber (Crunchy and minimal seeds)
- 1 tbsp Lemon zest (Adds citrus pop)
- 4 tbsp Lemon juice (Freshly squeezed for best flavor)
- 3 tbsp Olive oil (Use a quality oil you enjoy)
- 1 cup Fresh herbs (dill, mint, parsley, or basil) (Choose a mix or your favorite)
- 1/2 cup Feta cheese (optional) (Creamy and salty, can be omitted)
Instructions
Preparation
- Whisk olive oil, lemon zest, lemon juice, salt, and pepper in a large bowl to create the dressing.
- Cook orzo according to package instructions until al dente. Drain and rinse under cold water if not serving immediately.
- Seed and chop the cucumber. Toss with a pinch of salt and let sit for 10-15 minutes to diminish water content, then pat dry.
- Add the cooked orzo to the dressing while still warm and toss to coat.
- Gently fold in the dried cucumber and chopped fresh herbs.
- Crumble feta on top or mix in, reserving some for garnish if desired.
Notes
Store in a sealed container in the fridge for up to 3 days. Best when eaten within 24 hours.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: Mediterranean