Herbed Orzo with Feta

source: Ina Garten

Salt and pepper
1/2 cup good olive oil
3/4 pound orzo (rice-shaped pasta)
1/2 cup lemon juice (3 lemons)
1 cup thin sliced scallion (green onion) green and white parts
1 cup small diced red onion
1 cup chopped fresh dill
1 cup chopped fresh parsley
1 cup diced cucumber
3/4 cup crumbled feta cheese

Boil pasta in large pot of water with 1 tsp salt and splash of olive oil. Add the orzo and simmer for 8-9 minutes, stirring occasionally, until it is cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.

Add the scallions, dill, parsley, cucumber, onion, 2 tsp salt, and 1 tsp pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste for seasonings and bring back to room temperature for serving.

*We discovered this recipe while searching for menu ideas for Kaitlyn's 20th birthday. It was a big hit! One of our all-time favorites now.