Lemony Orzo Pasta Salad with Cucumber and Feta

Adapted from Fork Knife Swoon: 


  • 1 1/2 cups Dry Orzo Pasta
  • 2 tbsp Olive Oil, or enough to lightly coat the pasta
  • Juice and zest of 1 Lemon
  • 1-2 Cucumbers, chopped
  • 1 tbsp Fresh Mint, finely chopped
  • 1/2 cup Feta Cheese, crumbled
  • Kosher Salt & Black Pepper to taste
  • Recommended Addition: Tomatoes!


  1. Bring a large pot of salted water to a boil. Cook the orzo al dente according to package directions (about 9 minutes). Drain the pasta, let cool for a couple of minutes, and toss with the olive oil, lemon juice and zest, cucumber, herbs and feta.

  2. 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.