Cucumber Orzo Salad

I love making a big bowl of this cucumber orzo salad and eating on it throughout the week. I like to make skillet chicken nuggets or salmon and top the salad with the protein as well. You can also substitute different vegetables or cheeses with it to change it up.

Prep Time: 20 Minutes | Cook Time: 5 Minutes

Ingredients

• 2 cup orzo, uncooked

• 1 bell pepper, chopped (optional)

• 2 medium to large cucumbers

• 1 medium onion, diced

• 6 oz feta cheese, crumbled

• 3 garlic cloves, minced

• ¼ c fresh parsley, chopped (or dried parsley)

• ¼ c fresh basil, chopped (or dried basil)

• Juice and zest of 1 large lemon

• ½ cup EVOO

• 1 Tbsp honey

• 1 tsp salt

• ½ tsp pepper

• Capers, olives, sun-dried tomatoes or fresh cherry tomatoes (optional)

Directions

1. Cook orzo according to package instructions, prep your veggies while orzo is cooking

2. When orzo is cooked, drain the water and pour cold water over top, and drain water completely

3. Add the orzo and all other ingredients, except the feta to a large bowl

4. Toss the salad well

5. Add more lemon juice, olive oil, salt/pepper to taste

6. Fold your feta cheese into the mix