Blueberry Feta Pasta Salad Lemon (Printable Page)
# What You Need:
→ Pasta
01 -
200 g orzo or ditalini pasta
→ Produce
02 -
1 cup fresh blueberries
03 -
1 small cucumber, thinly sliced
04 -
2 tbsp fresh dill or mint, finely chopped
→ Cheese
05 -
100 g crumbled feta cheese
→ Lemon-Honey Dressing
06 -
3 tbsp extra-virgin olive oil
07 -
1 tbsp honey
08 -
2 tbsp fresh lemon juice
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1 tsp lemon zest
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1/4 tsp fine sea salt
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Freshly ground black pepper, to taste
# How to Make It:
01 -
Cook the orzo or ditalini in a large pot of salted boiling water until al dente. Drain and rinse under cold water to cool completely.
02 -
In a large mixing bowl, whisk together olive oil, honey, lemon juice, lemon zest, salt, and black pepper.
03 -
Add the cooled pasta, blueberries, cucumber, and chopped dill or mint to the bowl. Toss gently to combine.
04 -
Add the crumbled feta and lightly toss again to evenly distribute without breaking up the cheese. Adjust seasoning as needed. Serve immediately, or refrigerate for up to 2 hours before serving.
# Helpful Tips:
01 -
For extra crunch, add 1/4 cup toasted pine nuts or slivered almonds.
02 -
Substitute goat cheese for feta if desired.
03 -
Fresh basil can be used instead of dill or mint for a different flavor.
04 -
Excellent with grilled chicken or fish as a main course.
05 -
Best enjoyed the day it’s made. If prepping ahead, add feta and herbs just before serving.