# What You’ll Need:
→ Pasta
01 - 1 cup orzo, uncooked
02 - Salt, for boiling water
→ Vegetables & Herbs
03 - 1 large cucumber, diced
04 - 1/2 small red onion, finely chopped
05 - 1 cup cherry tomatoes, halved
06 - 1/4 cup fresh parsley, chopped
07 - 2 tablespoons fresh mint, chopped (optional)
→ Cheese
08 - 3/4 cup crumbled feta cheese
→ Lemon Dressing
09 - 1/4 cup extra-virgin olive oil
10 - Zest of 1 lemon
11 - Juice of 1 1/2 lemons (about 3 tablespoons)
12 - 1 garlic clove, finely minced
13 - 1 teaspoon honey or maple syrup
14 - 1/2 teaspoon dried oregano
15 - Freshly ground black pepper, to taste
16 - Salt, to taste
# How-To Steps:
01 - Bring a large pot of generously salted water to a vigorous boil. Add the orzo and cook until al dente, about 8–10 minutes depending on package directions. Drain and immediately rinse under cold running water to stop cooking; drain thoroughly.
02 - In a small bowl or jar combine extra-virgin olive oil, lemon zest, lemon juice, minced garlic, honey (or maple syrup), dried oregano, a pinch of salt and several grinds of black pepper. Whisk or shake until emulsified and taste-adjust seasoning.
03 - In a large mixing bowl fold together the cooled orzo, diced cucumber, halved cherry tomatoes, finely chopped red onion, chopped parsley and chopped mint if using; toss gently to distribute evenly.
04 - Pour the lemon dressing over the orzo mixture and toss gently but thoroughly so the grains and vegetables are evenly coated.
05 - Fold the crumbled feta into the dressed salad with a gentle hand to retain some texture and avoid breaking down the cheese completely.
06 - Refrigerate the salad for 15–30 minutes to allow flavors to meld, or serve immediately at cool room temperature. Finish with additional parsley or crumbled feta as desired before serving.
