Orzo, cherry tomatoes, and herbs tossed warm with lemon dressing for a vibrant, fresh side or light meal.
# Components:
→ Pasta
01 - 1 1/2 cups orzo pasta
→ Vegetables and Herbs
02 - 1 cup cherry tomatoes, halved
03 - 1/2 cup cucumber, finely diced
04 - 1/4 cup red onion, finely chopped
05 - 1/4 cup fresh parsley, chopped
06 - 2 tablespoons fresh dill, chopped
07 - 2 tablespoons fresh basil, chopped
→ Lemon Dressing
08 - 1/4 cup extra virgin olive oil
09 - Zest and juice of 1 large lemon
10 - 1 clove garlic, minced
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Optional Add-Ins
14 - 1/2 cup crumbled feta cheese
15 - 1/4 cup toasted pine nuts
# Method:
01 - Boil orzo in a large pot of salted water according to package instructions until al dente. Drain thoroughly and return to the pot while still warm.
02 - In a mixing bowl, combine olive oil, lemon zest and juice, minced garlic, Dijon mustard, salt, and black pepper. Whisk until the dressing is smooth and emulsified.
03 - Pour the prepared lemon dressing over the warm orzo and stir gently to fully coat the pasta.
04 - Add cherry tomatoes, cucumber, red onion, parsley, dill, and basil to the orzo. Toss lightly to distribute ingredients evenly.
05 - If desired, fold crumbled feta cheese and toasted pine nuts into the salad.
06 - Serve the salad warm. Garnish with extra herbs or lemon zest if preferred.
