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Lemony Orzo Pasta Salad with Cucumber and Feta | Fork Knife Swoon

Lemony Orzo Pasta Salad with Cucumber and Feta


  • Author: Fork Knife Swoon
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 4 servings 1x

Ingredients

Scale
  • 11/2 cups dry orzo pasta
  • 2 tbsp olive oil, or just enough to lightly coat the pasta
  • juice and zest of 1 lemon
  • 1 large English cucumber, seeded and chopped
  • 1tbsp fresh mint, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 cup feta cheese, crumbled
  • kosher salt and freshly-ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Cook the orzo al dente according to package directions (about 9 minutes). Drain the pasta, let cool for a couple of minutes, and toss with the olive oil, lemon juice and zest, cucumber, herbs and feta.
  2. Season with salt and pepper, to taste. Serve chilled or at room-temperature. Can be made up to a day in advance and kept in the refrigerator.