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
½ cup feta cheese, crumbled
kosher salt and freshly-ground black pepper, to taste
Instructions
1.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.
Recipe by pretty plain janes at https://prettyplainjanes.com/2014/07/03/lemony-orzo-pasta-with-cucumber-and-feta/