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Herbed Orzo with Feta

Ingredients

  • 1 lb orzo
  • 3/4 c olive oil
  • 2/3 c freshly squeezed lemon juice  about 4 lemons
  • 1 1/3 c minced scallions, white and green parts
  • 1 1/3 c chopped fresh dill
  • 1 1/3 c chopped fresh flat-leaf parsley
  • 1 1/3 c medium-diced English cucumber, unpeeled and seeded
  • 2/3 c small-diced red onion
  • 1 lb block feta cheese, large-diced I used 8 oz Israeli sheep's milk feta

Instructions

  • Fill a large pot with water, add 1 tablespoon of salt and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's 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, and 1 teaspoon 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. Taste for salt and if refrigerated, bring back to room temperature before serving.