Refreshing orzo salad with blueberries, feta, cucumber, dill, and lemon-honey dressing. Summery, vibrant, and vegetarian.
# What You'll Need:
→ Pasta
01 - 200 g orzo or ditalini pasta
→ Produce
02 - 1 cup fresh blueberries
03 - 1 small cucumber, thinly sliced
04 - 2 tbsp fresh dill or mint, finely chopped
→ Cheese
05 - 100 g crumbled feta cheese
→ Lemon-Honey Dressing
06 - 3 tbsp extra-virgin olive oil
07 - 1 tbsp honey
08 - 2 tbsp fresh lemon juice
09 - 1 tsp lemon zest
10 - 1/4 tsp fine sea salt
11 - Freshly ground black pepper, to taste
# Steps to Follow:
01 - Cook the orzo or ditalini in a large pot of salted boiling water until al dente. Drain and rinse under cold water to cool completely.
02 - In a large mixing bowl, whisk together olive oil, honey, lemon juice, lemon zest, salt, and black pepper.
03 - Add the cooled pasta, blueberries, cucumber, and chopped dill or mint to the bowl. Toss gently to combine.
04 - Add the crumbled feta and lightly toss again to evenly distribute without breaking up the cheese. Adjust seasoning as needed. Serve immediately, or refrigerate for up to 2 hours before serving.
