Greek Orzo Pasta with Feta and Lemon

• 8 oz orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• Zest and juice of 1 lemon
• 3 tbsp olive oil
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 Cook orzo in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.

Equipment

• Large pot
• Cutting board
• Knife
• Mixing bowl

Variations

• Add grilled shrimp for a seafood twist or toss in some baby spinach for extra greens.

Substitutions

• Substitute orzo with Israeli couscous for a gluten-free option.

Pairings

• Serve with warm pita bread and a refreshing cucumber yogurt sauce.

Nutrition

Tips

• For an extra hit of freshness, add a handful of diced bell peppers.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold.

Freezing: Does not freeze well due to the texture of the feta and pasta.

Serving Suggestions

• Pair with grilled chicken skewers or a simple Greek salad for a complete meal.

FAQ