Orzo with cherry tomatoes, cucumber, olives, parsley and crumbled feta in a zesty lemon-olive oil dressing.
# What's Needed:
→ Pasta
01 - 1 cup about 200 g orzo pasta
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 medium cucumber, diced
04 - 1/4 small red onion, finely sliced
05 - 1/2 cup pitted Kalamata olives, halved
06 - 1/4 cup fresh parsley, chopped
→ Cheese
07 - 3/4 cup 100 g feta cheese, crumbled
→ Dressing
08 - Zest and juice of 1 lemon
09 - 3 tbsp extra virgin olive oil
10 - 1 garlic clove, minced
11 - 1/2 tsp dried oregano
12 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente. Drain and rinse briefly under cold water to cool. Set aside.
02 - In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, olives, and parsley.
03 - In a small bowl or jar, whisk together lemon zest, lemon juice, olive oil, garlic, oregano, salt, and pepper.
04 - Pour the dressing over the salad and toss gently until everything is well coated.
05 - Add feta cheese and toss lightly, preserving some chunks.
06 - Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
