Tender orzo with cherry tomatoes, cucumber, Kalamata olives and crumbled feta, brightened by lemon and olive oil.
# What You’ll Need:
→ Pasta
01 - 1 cup orzo pasta
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 medium cucumber, diced
04 - 1/4 small red onion, thinly sliced
05 - 1/2 cup pitted Kalamata olives, halved
06 - 1/4 cup fresh parsley, chopped
→ Cheese
07 - 3/4 cup crumbled feta cheese
→ Dressing
08 - Zest and juice of 1 lemon
09 - 3 tablespoons extra-virgin olive oil
10 - 1 garlic clove, minced
11 - 1/2 teaspoon dried oregano
12 - Salt, to taste
13 - Freshly ground black pepper, to taste
# Directions:
01 - Bring a large pot of generously salted water to a boil. Add the orzo and cook until al dente following package guidance, about 8–10 minutes. Drain well and rinse briefly under cold water to stop cooking; allow to drain completely and transfer to a large bowl to cool.
02 - While the orzo cools, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, halve the olives and chop the parsley. Add all vegetables and herbs to the cooled orzo in the large bowl.
03 - In a small bowl or jar combine lemon zest, lemon juice, extra-virgin olive oil, minced garlic, dried oregano, salt and pepper. Whisk or shake until emulsified and well blended.
04 - Pour the dressing over the orzo and vegetable mixture and toss gently until everything is evenly coated, taking care not to mash the tomatoes or cucumber.
05 - Fold in the crumbled feta lightly so some larger pieces remain intact. Taste and adjust seasoning with additional salt and pepper if needed.
06 - Serve immediately at room temperature or refrigerate for at least 30 minutes to meld flavors. If preparing ahead, refrigerate up to 24 hours and add the feta just before serving for best texture.
