Orzo Feta Lemon Bowl (Print)
A colorful Mediterranean pasta bowl mixing orzo, crunchy veggies, leafy herbs, and crumbly feta in a tangy lemon mix.
# Ingredients:
→ Main Ingredients
01 -
2-3 garlic cloves, finely chopped
02 -
1/4 cup fresh parsley leaves, minced
03 -
1/4 cup fresh basil leaves, minced
04 -
1/2 teaspoon cracked black pepper
05 -
1 tablespoon honey (or more if preferred)
06 -
2 cups dry orzo
07 -
1 juice and zest of 1 lemon, about 1.5-2 ounces
08 -
6 ounces feta, broken into crumbles
09 -
1 red bell pepper, diced up small
10 -
1 English cucumber, finely diced
11 -
1/2 cup olive oil, extra virgin preferred
12 -
1/2 small red onion, very finely diced
13 -
1/2 teaspoon fine sea salt
# Steps:
01 -
Boil the orzo following the instructions on the box. Cool it by rinsing with cold water after draining.
02 -
Throw the orzo, bell pepper, cucumber, onion, garlic, fresh parsley, fresh basil, lemon zest and juice, honey, olive oil, salt, and pepper into a big bowl. Give it a good toss so everything’s blended.
03 -
Carefully mix in the feta so it doesn’t crumble into tiny pieces.
04 -
Let the salad sit in the fridge for at least half an hour or until it’s time to dig in. Use a container that seals well.
05 -
Give the salad another quick mix before dishing it out. If it feels dry, drizzle on a little more olive oil.
# Additional Notes:
01 -
Cooling it in the fridge makes it taste even better. If you can, give it 30 minutes for the flavors to really soak in.
02 -
If the salad dries out from sitting in the fridge too long, extra olive oil can fix it.