This Easy Lemon Orzo Pasta Salad with Feta is a vibrant celebration of Mediterranean flavors, combining the zest of fresh lemons with the creaminess of feta cheese.
Ingredients
Scale:
1 cup orzo pasta
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup Kalamata olives, pitted and sliced
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon lemon zest
1 teaspoon honey (optional, for sweetness)
Salt and pepper to taste
1 cup crumbled feta cheese
Fresh parsley or basil, for garnish
Instructions
In a large pot of salted boiling water, add the orzo and cook according to package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
Once cooked, drain the orzo in a colander and rinse under cold running water to stop the cooking process.
While the orzo is cooking, chop the cherry tomatoes, cucumber, red onion, and olives. Set aside.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey (if using), salt, and pepper. Taste and adjust seasoning as needed.
In a large mixing bowl, combine the cooled orzo, chopped vegetables, and dressing. Toss gently until everything is well mixed.
Fold in the crumbled feta cheese, being careful not to break it up too much.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Before serving, garnish with fresh parsley or basil.
