Lemon & Herb Orzo

We’ve always got some variation of pasta salad in the fridge. This is one of my super simple go to recipes ( it’s even on my menu at Savoury & Cake).

The fresh herbs & lemon just taste like summer and it is perfect as a weeknight dinner side or for a beach picnic. Use whatever herbs you like in any combination. If you want extra pretty presentation reserve some lemon zest and feta to garnish the top.

1 450 gram package of Orzo pasta

2 cups finely chopped herbs in any combination ( Italian parsley, basil, mint, chives)

2 cups of crumbled feta cheese

Vinaigrette

1/2 cup olive oil

1 tsp kosher salt

1/2 tsp ground black pepper

2 large lemons juiced and zested

Cook orzo according to package directions. Drain and rinse the pasta with cold water to stop the cooking process.

Whisk oil, lemon juice, zest, salt and pepper. Pour over freshly cooked pasta. Add herbs, feta and mix well. Refrigerate at least 4-5 hours or overnight, giving it another toss just before serving. Enjoy!

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