Lemon Feta Orzo Salad

Summer calls for fresh, vibrant salads, and this lemon feta orzo salad is no exception. Tender orzo pasta gets tossed with a zesty lemon vinaigrette, sweet cherry tomatoes, cucumber, briny kalamata olives, and creamy, salty feta cheese. This pasta salad is simple to throw together, perfect for any summer gathering, and pairs wonderfully with any grilled protein. 

Lemon Feta Orzo Salad

Serves: 4-6 | Cook Time: 5-6 minutes | Prep Time: 10 minutes

Ingredients:

• 1 ½ cups orzo
• 1 ½  cups cherry tomatoes, halved
• 1 small-medium English cucumber, chopped 
• ¾ cup katamala or castelvetrano olives, halved
• ½ small-medium red onion, chopped
• ½ – ¾ cup feta cheese, crumbled (use block cheese and crumble by hand)
• ½ cup fresh basil and dill, finely chopped 

Vinaigrette:

• ¼ cup extra virgin olive oil
• 1 large lemon, zested and juiced
• 1 clove garlic, grated
• 2 tsp. Dijon mustard
• Salt and pepper to taste
• ¼  tsp. red chili flakes, optional

Directions:

1. Bring a pot of water to a boil, then cook orzo for 5-6 minutes, until al dente, or according to package instructions. 
2. Drain the orzo and rinse under cold water to prevent it from cooking further. Add the drained, cooked orzo to a mixing or salad bowl. 
3. Chop tomatoes, cucumbers, olives, red onion, basil, and dill and add to the orzo. 
4. In a small bowl, whisk together all the vinaigrette ingredients until emulsified. 
5. Pour over the pasta, and gently toss. Crumble in the feta and toss again. Taste and adjust seasonings if needed. Chill in the fridge until ready to serve or enjoy immediately at room temperature. 

Notes: Store in the fridge for 3-4 days. Makes for great meal prep and the perfect make-ahead dish.