Lemon Orzo Salad with Feta

Simple to prep and so flavorful, this Lemon Orzo Salad is so quick to toss together and a perfect side dish for any meal. Loaded with fresh herbs, cucumbers, peppers and lots of feta. Lemon zest and juice give the salad a vibrant and fresh flavor everyone will love!

Ingredients:
2 c orzo, uncooked
1 red bell pepper, chopped
1 English cucumber, chopped
1 red onion, small diced
6 oz. feta cheese, crumbled
2-3 garlic cloves, minced
1/4 c fresh parsley, chopped
¼ c fresh basil, chopped
Juice and zest of 1 lemon, 1.5-2 oz juice
½ c extra virgin olive oil
1 T honey
½ tsp sea salt
½ tsp cracked pepper

Instructions:
Cook orzo according to package instructions. Chop and prep all veggies. When orzo is cooked al dente, drain the water and then pour cold water over the orzo to cool it off. Drain the water completely. Add the orzo and all other ingredients except the feta into a large bowl (you can wait to add the honey until after tossing.) Toss the salad well. Add more olive oil if desired and adjust salt and pepper to taste. Fold the feta cheese into the mixed salad. Chill until ready to serve. Toss just before serving and add an extra drizzle of olive oil if desired. Refrigerate leftovers in a sealed container for about 5 days.

Notes:
– For best results, chill before serving. While this easy Lemon Orzo Salad can be eaten freshly tossed, chilling for about 30 minutes will allow the flavors to meld and really soak in. If time allows, try to chill longer.
– Toss with an extra drizzle of olive oil before serving. If the salad has been chilling for more than a few hours, add extra olive oil and toss to add back in the moisture that may have been absorbed. For best results, always toss just before serving.

Other Orzo Salad Add-Ins: Huge fan of this easy summer salad exactly as it is, however, there are some delicious ways to vary it or add to that make it even tastier!
– cherry tomatoes or grape tomatoes, add them in halved or quartered
– kalamata olives
– other herbs–to enhance the flavor, chopped fresh oregano or dill are great and I have also added some dried oregano with great success.
– other fresh herbs such as oregano, mint, etc.
– toasted pine nuts
– chopped baby spinach
– chickpeas
– arugula

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