A bright and refreshing lemon orzo pasta salad packed with crisp vegetables, fresh herbs, and creamy feta, perfect for a quick and easy side dish.

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1. Bring a large pot of water to a boil and season generously with sea salt.

2. While the water heats, dice the bell pepper and cucumber into small pieces and set aside.

3. Finely chop the parsley and dill until you have about 1/2 cup total.

4. Add the orzo pasta to the boiling water and cook for about 6 minutes until al dente, stirring occasionally.

5. Drain the orzo and rinse under cold water to stop the cooking process.

6. In a large bowl, combine the cooked orzo, diced vegetables, chopped herbs, and crumbled feta cheese.

7. Add lemon zest, lemon juice, olive oil, salt, and black pepper.

8. Mix well until everything is evenly combined.

9. Serve immediately or chill before serving for best flavor.

Use high-quality olive oil for the best flavor.

Sheep’s milk feta is recommended for a creamier texture.

Do not overcook the orzo to avoid a mushy salad.

Chilling the salad for 30 minutes enhances the flavor.

Optional additions include olives or cherry tomatoes.