Bright orzo paired with herbs, crisp veggies, and lemon for a refreshing Mediterranean-inspired salad.
# What you'll need:
→ Pasta
01 - 1 1/4 cups orzo pasta
→ Vegetables & Herbs
02 - 1 cup cherry tomatoes, halved
03 - 1/2 cup cucumber, diced
04 - 1/4 cup red onion, finely diced
05 - 1/2 cup fresh parsley, chopped
06 - 1/4 cup fresh basil, thinly sliced
07 - 2 tablespoons fresh dill, chopped
→ Dressing
08 - 3 tablespoons extra virgin olive oil
09 - Juice and zest of 1 large lemon
10 - 1 small garlic clove, minced
11 - 1 teaspoon honey or maple syrup
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
→ Optional Additions
14 - 1/2 cup feta cheese, crumbled
15 - 1/4 cup toasted pine nuts
# Method:
01 - Bring a medium pot of salted water to a boil. Add the orzo pasta and cook until al dente according to package instructions, approximately 8 to 10 minutes. Drain and set aside.
02 - While the orzo is cooking, combine extra virgin olive oil, lemon juice, lemon zest, minced garlic, honey, salt, and freshly ground black pepper in a large mixing bowl. Whisk thoroughly to emulsify.
03 - Add the cooked and drained orzo to the bowl with dressing. Toss until the pasta is evenly coated.
04 - Gently fold in the cherry tomatoes, cucumber, red onion, parsley, basil, and dill. Add feta cheese and pine nuts if desired.
05 - Taste the salad and adjust salt, pepper, or lemon juice for balance.
06 - Serve warm immediately, or allow to stand and serve at room temperature.
