Orzo blends with feta, olives, tomatoes, and herbs for a bright, Mediterranean-inspired vegetarian dish. Easy and flavorful.
# Components:
→ Pasta
01 - 1 1/2 cups orzo pasta
02 - 1 teaspoon salt for boiling water
→ Vegetables & Herbs
03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1/2 small red onion, finely chopped
06 - 1/2 cup Kalamata olives, pitted and sliced
07 - 1/4 cup fresh parsley, chopped
08 - 2 tablespoons fresh dill, chopped
09 - 1 tablespoon fresh mint, chopped (optional)
→ Cheese
10 - 3/4 cup feta cheese, crumbled
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon lemon zest
14 - 1 small garlic clove, minced
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon freshly ground black pepper
# Method steps:
01 - Bring a large pot of salted water to a boil. Add orzo pasta and cook until al dente according to the package instructions. Drain and rinse briefly with cold water to stop the cooking process.
02 - Whisk together extra-virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, salt, and freshly ground black pepper in a large mixing bowl until well combined.
03 - Transfer the drained orzo to the mixing bowl with the dressing and gently toss until all grains are evenly coated.
04 - Fold in halved cherry tomatoes, diced cucumber, red onion, Kalamata olives, chopped parsley, dill, and mint if using. Stir gently until evenly distributed.
05 - Add crumbled feta cheese and fold through. Taste and adjust seasoning if needed.
06 - Serve immediately or refrigerate for 30 minutes for a chilled presentation. Garnish with additional fresh herbs and feta, if desired.
