# What You'll Need:
→ Pasta
01 - 1 cup dry orzo
02 - Salt, for boiling water
→ Vegetables & Herbs
03 - 1 large cucumber, diced
04 - 1/2 small red onion, finely chopped
05 - 1 cup cherry tomatoes, halved
06 - 1/4 cup fresh parsley, chopped
07 - 2 tablespoons fresh mint, chopped (optional)
→ Cheese
08 - 3/4 cup crumbled feta cheese
→ Lemon Dressing
09 - 1/4 cup extra-virgin olive oil
10 - Zest of 1 lemon
11 - Juice of 1 1/2 lemons (about 3 tablespoons)
12 - 1 garlic clove, finely minced
13 - 1 teaspoon honey or maple syrup
14 - 1/2 teaspoon dried oregano
15 - Freshly ground black pepper, to taste
16 - Salt, to taste
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil, add the orzo and cook until al dente according to package directions (about 8–10 minutes). Drain and rinse under cold running water to stop the cooking.
02 - In a small bowl or jar, whisk together the olive oil, lemon zest, lemon juice, minced garlic, honey or maple syrup, dried oregano, salt and freshly ground black pepper; taste and adjust seasoning.
03 - Dice the cucumber, halve the cherry tomatoes, finely chop the red onion and parsley, and chop the mint if using; transfer all to a large mixing bowl.
04 - Add the cooled, drained orzo to the bowl with the vegetables and herbs and toss gently to combine.
05 - Pour the lemon dressing over the orzo mixture and toss thoroughly so the grains and vegetables are evenly coated.
06 - Gently fold the crumbled feta into the dressed salad to distribute without breaking up the cheese excessively.
07 - Refrigerate for 15–30 minutes to allow the flavors to meld, or serve immediately; garnish with additional parsley or feta if desired.
