Lemony Greek Orzo Pasta Salad
Prep time: 
Cook time: 
Total time: 
Yield: 2-4 servings
  • 2 cups cooked orzo
  • juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 2 Persian cucumbers*, chopped
  • ½ cup of grape tomatoes, quartered
  • ¼ cup of kalmata olives, chopped
  • ¼ cup of crumbled feta cheese
  • 1 tablespoon of finely chopped fresh dill
  • salt & pepper to taste
  1. Toss the Orzo with the olive oil and lemon juice.
  2. Add the cucumbers, tomatoes, olives, feta and dill. Toss well to combine.
  3. Add salt and pepper to taste.
  4. Store in the fridge- serve room temperature or cold.
Recipe by The Baker Chick at https://www.thebakerchick.com/lemony-greek-orzo-pasta-salad/