Ingredients
- 1 1/2 cups dry orzo pasta
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 100g feta, crumbled
- 3 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
To finish
- Fresh parsley or basil, chopped
- Kalamata olives (optional)
- Sliced bell peppers (optional)
Instructions
Cook
- Cook orzo according to package instructions until al dente.
- Drain and rinse under cold water. Shake off excess water.
Assemble
- While orzo is still slightly warm, toss with olive oil and lemon juice so it absorbs the dressing.
- Add cucumber, cherry tomatoes, and red onion. Toss to combine.
- Fold in crumbled feta. Season with salt and pepper.
- Finish with fresh herbs and any optional add-ins.
Storage
- Fridge: Up to 4 days. Orzo absorbs dressing over time — add a drizzle of olive oil and a squeeze of lemon before serving leftovers.
Variations
- With protein — add grilled chicken, shrimp, or chickpeas.
- Dairy-free — skip feta or use vegan feta.
Added Aug 27, 2026 · Updated Aug 27, 2026