This take on pasta salad is a great way to use your summer tomatoes and cucumbers.
1 lb. Orzo pasta
3/4 cup feta cheese crumbles
2 seedless cucumbers, diced
1 pint cherry tomatoes, quartered
Juice from 1-2 lemons, plus zest
1/4 cup olive oil
Salt and Pepper to taste
Start off with a pot of boiling water and carefully drop in your orzo. Follow package directions, but don’t overcook; you don’t want a soggy salad! Once cooked, drain and run ice water over pasta to stop the cooking process. In the meantime, dice up your veggies. Once the orzo is cooled, transfer to a large bowl and add in your veggies, cheese, cilantro, lemon juice and zest. Mix and coat with olive oil and salt and pepper to taste.
Serves 8-12. Best served cold.
Recipe adapted from Homes.com