Description
Cherry tomatoes burst with juiciness against chilled orzo, briny feta, and vibrant lemon zest, all balanced by fresh basil and parsley in every refreshing bite.
Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/4 cup red onion finely chopped
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and add the orzo.
- Cook the orzo until al dente, about 8 to 10 minutes.
- Drain the pasta and rinse under cold water, then transfer to a large mixing bowl.
- Add olive oil, lemon juice, and lemon zest to the orzo and toss to coat.
- Gently fold in cherry tomatoes, cucumber, red onion, feta, basil, and parsley.
- Season with salt and pepper and adjust to taste.
- Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
Notes
- For a gluten-free version, substitute quinoa for the orzo.
- Salad can be prepared up to one day in advance and stored in the refrigerator.
- Mix in sliced kalamata olives or roasted red peppers for added taste.
- Store leftovers in an airtight container for up to two days.