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Orzo with Feta, Olives, Tomatoes, and Dill
This great summer dish is not really a recipe, since all of the ingredients are added according to taste and sight. In other words, if it looks like a nice, balanced combination of all of the ingredients and it tastes great, it’s ready! Serve this with a good peasant bread, a side salad of mesclun greens in vinaigrette, and wine, and you’ve got a perfect summer lunch.
Ingredients:
- 8 ounces orzo
- Extra virgin olive oil, to lightly coat the orzo, about 1/4 cup
- 1 pint cherry or grape tomatoes, halved
- Sliced Kalamata olives, about 1 cup
- Feta cheese, about 3/4 cup,
- Fresh dill, minced, about 3 Tablespoons
- Salt and freshly ground black pepper
Instructions:
- Bring a large pot of lightly salted water to a rolling boil. Add the orzo and cook until al dente.
- Drain quickly in a colander in the sink and immediately cool by letting water flow over it. Set aside until completely cool and drained.
- Transfer to a large mixing bowl. Add olive oil to coat but not drench the pasta. Add tomatoes, olives, and feta to taste. Add chopped dill and salt and pepper to taste. Mix well. Serve immediately.
Nutritional Analysis:
Per Serving: Calories: 218, Protein: 6 grams, Fat: 11.5 grams, Saturated Fat: 3.25 grams, Carbohydrates: 24 grams, Fiber: 15 grams, Sodium: 252 mg.
Yield:
8 servings Tags:
