Ingredients
The following ingredients have 6 Servings
- 8 ounces dried orzo pasta
- ¼ cup extra virgin olive oil
- ¼ cup fresh squeezed lemon juice
- 1 teaspoon grated lemon zest
- 5-6 Persian cucumbers (diced)
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh parsley
- Kosher salt and freshly cracked black pepper (to taste)
- Feta cheese (for serving (optional))
Instruction
- Bring a large saucepan of salted water to a boil. Add orzo and cook until al dente according to package instructions, about 8-10 minutes. Drain and transfer to a large serving bowl.
- Drizzle the olive oil, lemon juice and lemon zest over the cooked orzo pasta and toss to combine. Set aside while preparing the cucumbers and herbs.
- Add the diced cucumbers on top of the orzo salad along with the chopped dill and chopped parsley. Taste for seasoning and adjust with salt and pepper, as needed. Add feta cheese, if desired.
- Enjoy warm immediately or cover and refrigerate until cool, about 1 hour.
