2 tbsp olive oil, or just enough to lightly coat the pasta
juice and zest of 1 lemon
1 large English cucumber, seeded and chopped
1tbsp fresh mint, finely chopped
1 tbsp fresh parsley, finely chopped
1/2 cup goat cheese, Chile Acres
kosher salt and freshly-ground black pepper, to taste
Bring a large pot of salted water to a boil. Cook the orzo al dente according to package directions (about 9 minutes). Drain the pasta, let cool for a couple of minutes, and toss with the olive oil, lemon juice and zest, cucumber, herbs and cheese.
Season with salt and pepper, to taste. Serve chilled or at room-temperature. Can be made up to a day in advance and kept in the refrigerator.
OPEN AIR MARKET 721 N Central Avenue (Central and McKinley)
Saturdays (May-Sep): 8 am to Noon
Saturdays (Oct-Apr): 8 am to 1 pm
Our Market accepts cash, all major credit cards, EBT, WIC CVVs & FMNP Checks. Double Up Food Bucks available.