Lemony Orzo Salad with Cucumber and Feta

Yield: 4 servings


1-1/2 cups dry orzo pasta

4 Tbsp Flying Olive Milanese Gremolata Extra Virgin Olive Oil

1/3 cup Flying Olive Lemongrass Mint Balsamic Vinegar

¼ cup freshly squeezed lemon juice (about the juice of 1 lemon)

1 tsp lemon zest

1Tbsp dried mint

1 tsp dried parsley

1 tsp honey

½ English cucumber (seeded, if desired), diced

Kosher salt and freshly-ground black pepper, to taste

1/2 cup feta cheese, crumbled


Cook the orzo according to the package directions just until al dente. Drain the pasta, and let it cool while preparing the dressing.

Whisk together or shake in a small jar the Flying Olive Milanese Gremolata EVOO, Flying Olive Lemongrass Mint Balsamic, lemon juice, lemon zest, mint, parsley, and honey.  Add salt and pepper to taste and shake again.  Dress the orzo just until the pasta is lightly coated.  Reserve
the remaining dressing.

Chop the cucumber and add, tossing lightly.  Adjust the seasonings to your taste.  Serve chilled.  his is best when it can sit in the refrigerator for at least an hour for the flavors to blend.  Right before serving, add the feta cheese and more dressing if desired.

Submitted by Barb L.