Orzo Pasta Salad

I'm a big fan of pasta salads. Just not ones with mayo/Miracle Whip. They just seem too heavy to me. I like the light and refreshing ones with just a hint of olive oil, not drenched in the stuff so it collects on the plate or at the bottom of the bowl.

So when I had to come up with some side dish to bring to a potluck, I searched for some recipes for pasta salads. I found a couple that were interesting, but also laden with fat thanks to a creamy dressing like ranch or blue cheese. Plus, I really wanted something with orzo, since I had a bunch sitting in my cabinet. So, when I stumbled across this recipe, it worked out.



Apologies for the poor picture. It was taken quickly at the potluck I brought it to, so I didn't really stage it.

Orzo Pasta Salad
Originally found at Fork Knife Swoon

1 1/2 cups orzo, uncooked
2 Tbsp olive oil, or just enough to lightly coat the pasta
1 lemon
1 large cucumber, chopped
1 Tbsp fresh mint, finely chopped
1/2 cup feta cheese, crumbled
salt and pepper, to taste

Cook the orzo until tender, according to package directions. Rinse in cold water and toss with olive oil. Zest and juice lemon and mix with pasta. Mix in cucumber, mint, and cheese. Chill at least 1 hour. Add salt and pepper to taste. Serve cold.

My Notes:
I think there needs to be some other spice in this dish, but I'm not entirely sure what. The people at my potluck enjoyed it, though, so I think it's a keeper.