Delicate orzo pasta with sun-dried tomatoes, feta cheese, olives, and fresh herbs.
Course Salads and Veggies
Cuisine Mediterranean
Keyword Mediterranean Orzo Pasta Salad
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 6servings
Equipment
Medium saucepan
Strainer
Serving bowl
Cutting board and knife
Ingredients
1cupOrzo pastadry
1tbspButter or olive oil
1Garlic clovecrushed
2 1/2cupsWater boiling
1tspSalt for boiling water
1/4cupSun-dried tomatoes fresh tomatoes can substitute
1/4cupPitted Black or green olives chopped
1/2cupFeta cheese or vegan feta
1/2cupFresh parsley chopped
1tbspLemon juice and zest or red wine vinegar
2tbspOlive oilextra virgin
1/4cupRed onionfinely chopped
Salt as needed
Instructions
Boil a pot of salted water and have it ready.
In a 4 quart sauce pan, melt the butter, add the garlic, salt and dry orzo and saute for 1 minute on medium low.
Add 2 1/2 cups of the boiling salted water to the orzo mixture, stir, simmer on medium low, stirring occasionally for 10-minutes or until the orzo has doubled in size yet still firm and not mushy. Strain the cooked orzo, run it under cold water while in the strainer to stop the cooking. Drain completely and set aside.
In a large mixing bowl, whisk the lemon juice and zest (or wine vinegar) with the olive oil, onions, tomatoes and olives.
Fold in the cooked orzo. Gently fold in the parsley or dill and feta. Serve at room temperature.
Notes
Will last in the fridge, in an airtight container, for several days.