Annie’s Herbed Orzo

To prepare ahead of time, chop scallions, red onion and cucumber the night before.

Ingredients

• 1 lb. of orzo
• 3/4 cup olive oil
• 1 1/4 tsp. kosher salt and 1/4 tsp. freshly ground black pepper
• 3/4 cup freshly squeezed lemon juice (4 lemons)
• 1 cup minced scallions, white and green parts
• 1/3 cup small-diced red onion 
• 1 cup chopped fresh dill
• 1 cup chopped fresh flat-leaf parsley
• 1 cup medium cucumber, unpeeled, seeded and diced
• 3/4 cup Follow Your Heart Vegan Feta Crumbles
  

Steps

1. Fill a large pot with water and bring the water to a boil. Add the orzo and cook for 8 minutes, stirring occasionally, until it’s cooked al dente. Add 1 cup cold water to pot and drain and pour into a large bowl.

2. Whisk together the lemon juice, olive oil, salt, and pepper. Pour over the hot pasta and stir well.

3. Add the scallions, red onion, dill, and parsley (can be chopped in a food processor).

4. Add cucumber and vegan feta. Toss well. 

5. Serve at room temperature or refrigerate.