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Food – Lemony Orzo Pasta Salad with Cucumber and Feta

Food - Lemony Orzo Pasta Salad with Cucumber and Feta

Lemony Orzo Pasta Salad with Cucumber and Feta

Recipe from: Fork Knife Swoon

Ingredients

1-1/2 cups dry orzo pasta
2 tbsp olive oil, or just enough to lightly coat the pasta
juice and zest of 1 lemon
1 large English cucumber, seeded and chopped
1tbsp fresh mint, finely chopped
1 tbsp fresh parsley, finely chopped
1/2 cup feta cheese, crumbled
kosher salt and freshly-ground black pepper, to taste

Method

Cook the orzo al dente according to package directions. Drain the pasta, let cool for a couple of minutes, and toss with the olive oil, lemon juice and zest, cucumber, herbs and feta. Season with salt and pepper, to taste. Serve chilled or at room-temperature. Can be made up to a day in advance and kept in the refrigerator.

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