Description
This lemon orzo is a 30-minute vacation to the Mediterranean – bright, zesty, and so simple you’ll wonder why you don’t make it every week.
Ingredients
Scale
- 1½ cups (300g) dry orzo pasta
- 3 tablespoons (45ml) extra virgin olive oil, divided
- 4 tablespoons (60ml) fresh lemon juice (approximately 2 medium lemons)
- 2 teaspoons lemon zest (from 1–2 lemons)
- 2 cloves garlic, minced
- ½ cup (30g) fresh parsley, chopped
- ¼ cup (15g) fresh dill, chopped (optional)
- 1 cup (150g) cherry tomatoes, halved
- 1 cup (120g) English cucumber, diced
- ½ cup (75g) red onion, finely diced
- ¾ cup (120g) crumbled feta cheese
- ⅓ cup (40g) Kalamata olives, pitted and sliced (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the orzo and cook according to package directions until al dente, usually 8-9 minutes. Reserve ¼ cup pasta water, then drain thoroughly and transfer to a large mixing bowl.
- While the pasta is still hot, drizzle with 2 tablespoons olive oil and toss to coat. Add lemon juice and zest, stirring well to distribute the citrus flavor.
- Add minced garlic to the warm orzo mixture and stir well. Season generously with salt and freshly ground black pepper.
- Once the orzo has cooled slightly, fold in the cucumber, cherry tomatoes, red onion, and olives if using. Drizzle with remaining tablespoon of olive oil and gently toss.
- Just before serving, fold in the chopped parsley and dill, then gently mix in the crumbled feta cheese. If mixture seems dry, add a splash of reserved pasta water.
- Taste and adjust seasonings, adding more lemon juice, salt, or pepper as needed. Serve warm or chilled.