Ingredients

The following ingredients have 6 Servings
  • 1 cup dry orzo pasta
  • 3 tablespoons olive oil
  • 3 tablespoons freshly squeezed lemon juice (from 1 large lemon)
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • 2 medium tomatoes, seeded and diced
  • 2 cups loosely packed chopped fresh parsley leaves (from 2 large bunches)
  • 1/2 cup loosely packed chopped fresh mint leaves (from 1 small bunch)
  • 1 small cucumber, peeled, seeded, and diced
  • 2 medium scallions, thinly sliced

Instruction

  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 9 minutes or according to package instructions. Drain and run briefly under cool water to cool the pasta down. Drain well again.
  • Place the olive oil, lemon juice, salt, and a few grinds of black pepper in a large bowl and whisk to combine. Add the cooked pasta, tomatoes, parsley, mint, cucumber, and scallions and toss to combine. Taste and season with more salt and pepper as needed.