Cold Lemon Orzo Salad with Peas, Dill, and Feta

How to Make Cold Lemon Orzo Salad with Peas, Dill, and Feta

1. 1

   Step 1: Cook the orzo and peas

   Bring a large pot of generously salted water to a boil. Add the dry orzo and cook until just al dente according to package directions (about 8–10 minutes). Add the frozen peas during the last 1–2 minutes of cooking to heat through. Drain the orzo and peas in a colander and rinse briefly under cold water to stop cooking; shake well to remove excess water and spread on a tray to cool slightly.
   
2. 2

   Step 2: Make the lemon dressing

   In a small bowl or jar, whisk together the extra-virgin olive oil and fresh lemon juice until emulsified. Season with the kosher salt and freshly ground black pepper, tasting and adjusting as needed. If desired, stir in a little lemon zest for extra brightness.
   
3. 3

   Step 3: Combine orzo with aromatics

   Transfer the cooled orzo and peas to a large mixing bowl. Add the finely chopped red onion and chopped fresh dill. Pour the lemon dressing over the mixture and toss gently until everything is evenly coated, scraping any dressing from the bowl to ensure uniform flavor.
   
4. 4

   Step 4: Fold in the feta and adjust seasoning

   Gently fold in the crumbled feta so it forms small clusters throughout the salad. Taste and adjust seasoning with a pinch more salt, additional lemon juice, or a drizzle of olive oil if needed.
   
5. 5

   Step 5: Chill and serve

   Cover and chill the salad at least 30 minutes (or up to 24 hours) to let the flavors meld. Before serving, fluff with a fork and garnish with extra dill and a little lemon zest if desired.
   

1. Bring a large pot of generously salted water to a boil. Add the dry orzo and cook until just al dente according to package directions (about 8–10 minutes). Add the frozen peas during the last 1–2 minutes of cooking to heat through. Drain the orzo and peas in a colander and rinse briefly under cold water to stop cooking; shake well to remove excess water and spread on a tray to cool slightly.
2. In a small bowl or jar, whisk together the extra-virgin olive oil and fresh lemon juice until emulsified. Season with the kosher salt and freshly ground black pepper, tasting and adjusting as needed. If desired, stir in a little lemon zest for extra brightness.
3. Transfer the cooled orzo and peas to a large mixing bowl. Add the finely chopped red onion and chopped fresh dill. Pour the lemon dressing over the mixture and toss gently until everything is evenly coated, scraping any dressing from the bowl to ensure uniform flavor.
4. Gently fold in the crumbled feta so it forms small clusters throughout the salad. Taste and adjust seasoning with a pinch more salt, additional lemon juice, or a drizzle of olive oil if needed.
5. Cover and chill the salad at least 30 minutes (or up to 24 hours) to let the flavors meld. Before serving, fluff with a fork and garnish with extra dill and a little lemon zest if desired.