Lemon Herb Orzo Salad

1. 1
   boil · ~10 min

   Cook the orzo pasta.

   1.Bring a large pot of water to a rolling boil.

   2.Add 1 tablespoon salt, then the orzo. Stir once.

   3.Cook until al dente according to package directions (about 8-9 minutes).

   4.Drain in a colander and rinse briefly with cold water to stop cooking.

   TIPRinsing the orzo removes excess starch and keeps the salad light, not gummy.
2. 2
   mix · ~2 min

   Whisk the lemon dressing.

   1.In a small bowl, combine olive oil, lemon juice, lemon zest, and minced garlic.

   2.Add a pinch of salt and a pinch of black pepper.

   3.Whisk until well blended and slightly emulsified.
3. 3
   mix · ~3 min

   Toss the salad together.

   1.In a large mixing bowl, combine the cooled orzo, cucumber, cherry tomatoes, and red onion.

   2.Pour the lemon dressing over the top and toss gently to coat everything evenly.

   3.Add parsley, dill, mint, and crumbled feta. Fold in gently.

   TIPToss while the orzo is still slightly warm — it absorbs the dressing better.
4. 4
   rest · ~15 min

   Chill before serving.

   Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld. Give it a quick toss right before serving. Serve cold or at room temperature.

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