Zesty orzo with fresh veggies, lemon, and feta offers a light, flavorful Mediterranean meal for four.
# What You’ll Need:
→ Pasta
01 - 1 cup orzo pasta
02 - Salt, for boiling water
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup baby spinach, roughly chopped
05 - 1/2 cup cucumber, diced
06 - 1/4 cup red onion, finely chopped
07 - 1/4 cup Kalamata olives, pitted and sliced
→ Dressing & Flavorings
08 - 2 tablespoons extra-virgin olive oil
09 - Zest and juice of 1 large lemon
10 - 1 garlic clove, minced
11 - 1 teaspoon dried oregano
12 - 1/4 teaspoon freshly ground black pepper
13 - Salt, to taste
→ Garnish
14 - 1/2 cup feta cheese, crumbled
15 - 2 tablespoons fresh parsley, chopped
# Step-by-Step Guide:
01 - Boil orzo in a large pot of salted water until al dente, following package directions. Drain thoroughly and rinse under cold water. Set aside.
02 - In a large mixing bowl, whisk together extra-virgin olive oil, lemon zest, lemon juice, minced garlic, dried oregano, freshly ground black pepper, and salt.
03 - Add cooked orzo, halved cherry tomatoes, chopped spinach, diced cucumber, finely chopped red onion, and sliced Kalamata olives to the bowl with dressing. Toss gently until evenly coated.
04 - Fold in crumbled feta cheese and chopped parsley. Mix carefully to distribute throughout.
05 - Adjust seasoning with additional salt or lemon juice if desired. Serve chilled or at room temperature.
