Orzo, fresh herbs, and zesty lemon combine with tomatoes for a bright Mediterranean-inspired main or side.
# What You’ll Need:
→ Pasta
01 - 1 1/4 cups orzo pasta
→ Vegetables & Herbs
02 - 1 cup cherry tomatoes, halved
03 - 1/2 cup cucumber, diced
04 - 1/4 cup red onion, finely diced
05 - 1/2 cup fresh parsley, chopped
06 - 1/4 cup fresh basil, thinly sliced
07 - 2 tablespoons fresh dill, chopped
→ Dressing
08 - 3 tablespoons extra virgin olive oil
09 - Juice and zest of 1 large lemon
10 - 1 small garlic clove, minced
11 - 1 teaspoon honey or maple syrup
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
→ Optional Additions
14 - 1/2 cup feta cheese, crumbled
15 - 1/4 cup toasted pine nuts
# How to Make It:
01 - Bring a medium pot of salted water to a boil. Add orzo and cook until al dente, about 8 to 10 minutes. Drain thoroughly and set aside.
02 - In a large mixing bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, honey, salt, and black pepper until fully emulsified.
03 - Add warm, drained orzo to the bowl with dressing. Toss gently to ensure even coating while the pasta is still warm.
04 - Fold in cherry tomatoes, cucumber, red onion, parsley, basil, and dill. If desired, add crumbled feta cheese and toasted pine nuts.
05 - Sample and adjust seasoning with extra salt, black pepper, or a splash of lemon juice to balance flavors.
06 - Serve the salad warm or at room temperature according to preference. Garnish with extra herbs if desired.
