It’s summer again in Los Angeles. After a cooling spell of a week in the 60s, we are back to 80 degree weather in April. So what better time to bring out a recipe my wife found on Pinterest she has wanted to try. The combination of fresh lemon juice, cucumbers and one of my favorite pastas, Orzo, it was an attractive choice for our lazy Sunday afternoon.
The best part is this dish is simple to make. There is no cooking, unless you consider boiling water and putting pasta in for 6-8 minutes cooking then I guess it has some minor cooking.
I used a sheep and goat cheese feta I bought at Whole Foods that added a nice creaminess to the dish, yet it was firm enough to not melt into the warm pasta when added to the bowl. Of course, any feta will do.
If you are looking for a great dish to impress at a potluck this dish is sure to meet the need.
Full recipe at Fork Knife Swoon blog: [Lemony Orzo Pasta Salad with Cucumber and Feta]