I love this dish because it’s filling and delicious and practically effortless to make.  The ingredients are so simple yet combined they bring so much flavor to the dish plus the acidity of the lemon cuts right through everything. It’s great for lunch or dinner and perfect in the summer since it is a cold dish.

- 1 package of orzo pasta
- 2 tbsp olive oil
- 1/2 cup red onion diced
- 1/2 cup cucumber diced
- 1/2 cup sundried tomatoes chopped
- 1/2 cup crumbled feta cheese (optional)
- 1 tsp lemon juice
- salt and pepper to taste

Bring a large pot of water to boil. Drop in orzo and cook for 5-7 minutes or until al dente. Carefully strain (to be safe I would put a bowl underneath your strainer as orzo is pretty thin and small and can easily fall through strainer holes — you can scoop whatever drops in the bowl after straining)

Transfer strained orzo to a large bowl and allow to cool for 10 minutes occasionally stirring to release heat. Add olive oil and toss with orzo. Add lemon juice, onions, cucumbers, tomatoes & cheese and fold. Cover bowl with plastic wrap and refrigerate for at least an hour before serving. Serve cold