Lemony Orzo Pasta Salad With Cucumber And Feta

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½ cups dry orzo pasta ¹

2 Tbsp extra-virgin olive oil, or just enough to lightly coat the pasta

1 medium lemon, juiced and zested

1 large English cucumber, seeded and chopped

1 Tbsp fresh mint, finely chopped

1 Tbsp fresh parsley, finely chopped

½ cup feta cheese, crumbled ²

Kosher salt and freshly-ground black pepper, to taste

Bring a large pot of water to a boil. Generously salt, and cook the orzo al dente according to package directions (about 9 minutes).
Meanwhile, prep the cucumbers and herbs. Set aside.
Drain the pasta, let cool for a couple of minutes, then transfer to a large mixing bowl and toss with the olive oil and lemon juice. Stir in the lemon zest, chopped cucumber, herbs, and feta.
Season generously with salt and pepper, to taste. Refrigerate until ready to serve. Enjoy!!