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Pasta salads have become a staple in kitchens around the world, celebrated for their versatility, ease of preparation, and ability to serve as a delightful accompaniment or a standalone dish. From the traditional Italian pasta salads to more innovative variations that showcase seasonal ingredients, these dishes bring a vibrant array of flavors to the table. Among these, the Zesty Lemon Feta Orzo Pasta Salad stands out as a refreshing, colorful option that’s perfect for any occasion, whether it’s a summer picnic, a potluck, or a simple weeknight dinner.

Zesty Lemon Feta Orzo Pasta Salad

Discover the refreshing Zesty Lemon Feta Orzo Pasta Salad, a delightful mix that brings vibrant flavors to your table. Perfect for summer picnics, potlucks, or weeknight dinners, this salad features orzo pasta, tangy feta, and a medley of fresh vegetables like cherry tomatoes and cucumbers. With a zesty dressing made from lemon juice and olive oil, this dish is not only delicious but also nutritious. Enjoy the perfect balance of flavors and textures in every bite!
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Ingredients
  

1 cup orzo pasta

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1/2 cup red bell pepper, diced

1/2 medium red onion, finely chopped

1 cup crumbled feta cheese

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

Zest and juice of 1 large lemon

1/4 cup extra virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

Salt and pepper to taste

Instructions
 

Cook the Orzo: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Add the orzo pasta and cook according to the package instructions, usually around 8-10 minutes, until it's al dente (firm to the bite). Stir occasionally to prevent sticking. Once finished, drain the orzo in a colander and rinse it under cold running water to halt the cooking process. Set it aside to cool completely.

    Prepare the Vegetables: While the orzo is cooking, grab a cutting board and chop the cherry tomatoes in half, the cucumber into small dice, the red bell pepper into small pieces, and finely chop the red onion. Place all the chopped veggies into a large mixing bowl, ensuring an even mix for vibrant flavor in each bite.

      Mix Dressing: In a small mixing bowl, combine the lemon zest and juice, extra virgin olive oil, red wine vinegar, and Dijon mustard. Use a whisk to blend these ingredients until the dressing is smooth and fully emulsified. Season with salt and pepper to taste.

        Combine Ingredients: To the bowl filled with chopped vegetables, add the cooled orzo along with the crumbled feta cheese, chopped parsley, and basil.

          Dress the Salad: Pour the prepared dressing over the orzo and vegetable mixture. Using a large spoon or spatula, gently toss everything together until each ingredient is well coated with the delicious dressing. Taste the salad and adjust seasoning as needed with additional salt and pepper.

            Chill and Serve: Cover the mixing bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes (or longer) to allow the flavors to develop and meld beautifully. Serve the salad chilled or at room temperature, garnished with extra fresh herbs or an additional sprinkle of feta if desired.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                - Presentation Tips: Serve in a large, shallow bowl for an attractive display, and consider adding a few lemon slices or additional sprigs of parsley or basil on top for a pop of color.