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As the days grow warmer and the vibrant colors of summer emerge, nothing quite captures the spirit of the season like a refreshing pasta salad. The Zesty Lemon Feta Orzo Pasta Salad is a delightful fusion of bright flavors and textures, making it a perfect centerpiece for outdoor gatherings, picnics, or a light weeknight dinner. This dish brings together the tang of fresh lemons, the creaminess of feta cheese, and the crunch of crisp vegetables, all nestled in tender orzo pasta. With its vibrant hues and zesty profile, this salad is not only a feast for the taste buds but also a visual treat.

Zesty Lemon Feta Orzo Pasta Salad

Discover the refreshing taste of summer with Zesty Lemon Feta Orzo Pasta Salad, a vibrant dish packed with bright flavors and textures. This easy-to-make salad combines tender orzo, tangy feta, and crisp vegetables like cherry tomatoes and cucumbers for a delightful experience. Perfect for outdoor gatherings, potlucks, or a light weeknight dinner, it's not only a feast for the eyes but a nutritious option that supports a healthy lifestyle. Ready to impress your guests with minimal effort? Dive into this delicious recipe!
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Ingredients
  

1 cup orzo pasta

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 cup red bell pepper, diced

1/2 red onion, finely chopped

1 cup crumbled feta cheese

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

Zest and juice of 1 large lemon

1/4 cup extra virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

Salt and pepper to taste

Instructions
 

Cook the Orzo: In a large pot, bring salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside to cool.

    Prepare the Vegetables: While the orzo is cooking, chop the cherry tomatoes, cucumber, red bell pepper, and red onion. Place these in a large mixing bowl.

      Mix Dressing: In a small bowl, whisk together the lemon zest, lemon juice, olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.

        Combine Ingredients: To the bowl with the chopped vegetables, add the cooled orzo, crumbled feta cheese, chopped parsley, and chopped basil.

          Dress the Salad: Pour the dressing over the pasta mixture and gently toss everything together until well coated. Taste and adjust seasoning with additional salt and pepper if needed.

            Chill and Serve: Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature, garnished with extra herbs or more feta if desired.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6