Lemon Orzo Mediterranean Pasta

Savor the bright and refreshing flavors of the Mediterranean with my Lemon Orzo Pasta, a dish that embodies the essence of sun-kissed shores and vibrant coastal cuisine. Tender orzo pasta, infused with the tangy zest of lemon, serves as the perfect canvas for a symphony of Mediterranean flavors. Juicy cherry tomatoes burst with sweetness, while briny Kalamata olives and salty feta cheese add layers of complexity to each forkful. Makes me feel like I'm in Greece just eating it!

Ingredients: (Serves 4)

• 2 cup orzo, uncooked

• 1/2 red bell pepper

• 1/2 cucumber

• 1/2 red onion

• 1/2 cup reduced fat feta cheese

• 3 gloves garlic

• 1/4 cup fresh parsley

• 1/4 cup fresh basil

• Juice + zest of 1 lemon

• 1/4 cup extra virgin olive oil

• 1/2 tsp salt

• 1/2 tsp pepper

• Optional: 1/4 cup pistachios

Recipe:

1. Boil a pot of water on the stove. Once boiling, add in your orzo. Boil for ~10 mins.

2. Chop your fruits and vegetables.

3. Once orzo is done cooking, drain it and then strain cold water over it for about 3 minutes. This will help the orzo to cool faster.

4. Add your orzo, bell pepper, cucumber, onion, feta cheese, garlic, parsley, basil, lemon, olive oil, salt and pepper all together in a bowl. Mix around.

5. Serve + enjoy! Save in the fridge for up to a week.