Orzo tossed with lemon, herbs, tomato, cucumber, feta, olives—a light Mediterranean-inspired pasta for any occasion.
# Components:
→ Pasta
01 - 1 1/2 cups orzo pasta
02 - Water for boiling
03 - 1 teaspoon salt
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 small cucumber, diced
06 - 1/2 red onion, finely chopped
07 - 1/4 cup Kalamata olives, pitted and sliced
08 - 1/4 cup crumbled feta cheese
→ Dressing
09 - Zest and juice of 1 large lemon
10 - 3 tablespoons extra virgin olive oil
11 - 2 tablespoons chopped fresh parsley
12 - 2 tablespoons chopped fresh basil
13 - 1 garlic clove, finely minced
14 - 1/2 teaspoon dried oregano
15 - Salt and black pepper to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Add orzo pasta and cook according to package instructions until al dente. Drain and rinse under cold water to halt cooking.
02 - In a large mixing bowl, whisk together lemon zest, lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper.
03 - Add drained orzo to the bowl and toss thoroughly to coat with the dressing.
04 - Gently fold in cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese.
05 - Incorporate chopped parsley and basil, mixing until evenly distributed. Taste and adjust seasoning as needed.
06 - Refrigerate for 15 minutes to allow flavors to meld, or serve at room temperature immediately.
