Orzo Salad

Ingredients

• 1 cup Orzo pasta (The star of the show – small, rice-shaped pasta that cooks quickly.)
• 1 cup Cherry tomatoes (Juicy and sweet; substitute with diced bell peppers if desired.)
• 1 medium Cucumber (Cool and refreshing; zucchini can be a fantastic replacement.)
• 1/2 medium Red onion (Offers a mild bite; feel free to substitute with green onion.)
• 1/2 cup Feta cheese (Creamy and salty; vegan feta can be used for a dairy-free option.)
• 3 tablespoons Olive oil (Good quality olive oil is essential for richness.)
• 2 tablespoons Lemon juice (Fresh lemon juice provides essential brightness.)
• 2 tablespoons Fresh herbs (Greek oregano and parsley) (Fresh herbs elevate the flavor; dried can be a substitute if needed.)

Instructions

1. 1

   --- Preparation ---

2. 2

   In a large pot of salted boiling water, add the orzo and cook according to package instructions until al dente (about 8-10 minutes).

3. 3

   While the orzo cooks, chop the cherry tomatoes, cucumber, and red onion.

4. 4

   Once done, drain the orzo and rinse it under cold water to stop the cooking process.

5. 5

   In a large mixing bowl, combine the cooked orzo with the chopped vegetables, crumbled feta, and fresh herbs.

6. 6

   Drizzle with olive oil and fresh lemon juice. Season with salt and pepper to taste, then toss everything together gently.

7. 7

   Taste and adjust the seasoning, adding more lemon juice for added zest if desired.

8. 8

   You can serve it immediately or let it chill in the fridge for 30 minutes to meld the flavors.