Ingredients

• 8 oz (½ pound / 250 g) orzo pasta

• ¼ cup extra virgin olive oil

• ¼ teaspoon freshly ground black pepper

• ¼–⅓ teaspoon sea salt (plus more for pasta water)

• 2 tablespoons Dijon mustard

• Zest of 1 lemon

• Juice of ½ lemon (about 2 tablespoons)

• 1 garlic clove, finely minced or mashed

• 8 oz feta cheese, crumbled (reserve some for topping)

• ¼ cup fresh parsley, chopped (reserve some for garnish)

How to Prepare

1. Cook the pasta: Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 5–7 minutes. Drain, reserving a splash of pasta water, and transfer to a large bowl.

2. Season the orzo: While still warm, toss the pasta with olive oil, salt, and pepper.

3. Add flavor: Stir in Dijon mustard, lemon zest, lemon juice, and minced garlic. Mix well to coat.

4. Add cheese: Crumble feta and fold about ¾ of it into the pasta. Save the rest for garnish.

5. Add herbs: Stir in most of the chopped parsley, reserving a little for finishing. The residual pasta water and feta will create a light, creamy sauce.

6. Finish and serve: Top with the remaining feta and parsley. Serve warm, at room temperature, or chilled.