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Ingredients
  • 1- ½ cups dry orzo pasta ¹
  • 2 Tbsp extra-virgin olive oil, or just enough to lightly coat the pasta
  • 1 medium lemon, juiced and zested
  • 1 large English cucumber, seeded and chopped
  • 1 Tbsp fresh mint, finely chopped
  • 1 Tbsp fresh parsley, finely chopped
  • ½ cup feta cheese, crumbled ²
  • kosher salt and freshly-ground black pepper, to taste
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