Lemonny Orzo Pasta Salad with Cucumber and Feta Recipe
A bright and refreshing Lemony Orzo Pasta Salad featuring tender orzo, crisp cucumber, fresh herbs, and tangy feta cheese, all tossed in a zesty lemon-olive oil dressing. Perfect as a light lunch or a flavorful side dish for any meal.
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Total Time: 14 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Pasta and Dressing
- 1-1/2 cups dry orzo pasta
- 2 Tbsp extra-virgin olive oil, or just enough to lightly coat the pasta
- 1 medium lemon, juiced and zested
Vegetables and Herbs
- 1 large English cucumber, seeded and chopped
- 1 Tbsp fresh mint, finely chopped
- 1 Tbsp fresh parsley, finely chopped
Cheese and Seasoning
- 1/2 cup feta cheese, crumbled
- Kosher salt, to taste
- Freshly-ground black pepper, to taste
Instructions
- Cook the Orzo: Bring a large pot of water to a boil and generously salt it. Add the orzo and cook according to package directions until al dente, about 9 minutes.
- Prepare Vegetables and Herbs: While the orzo is cooking, seed and chop the English cucumber, then finely chop the fresh mint and parsley. Set these aside.
- Mix the Salad: Drain the cooked orzo and let it cool slightly for a couple of minutes. Transfer it to a large mixing bowl and toss with extra-virgin olive oil and lemon juice. Add in the lemon zest, chopped cucumber, fresh herbs, and crumbled feta cheese.
- Season and Chill: Generously season the salad with kosher salt and freshly ground black pepper to taste. Refrigerate the salad until ready to serve to allow flavors to meld. Enjoy!
Notes
- For best flavor, use freshly squeezed lemon juice and fresh herbs.
- Allow the orzo to cool slightly before mixing to prevent the feta from melting.
- This salad keeps well refrigerated for 1-2 days, making it great for meal prep.
- For a vegan version, substitute feta with a plant-based cheese alternative.
