Can you believe I almost forgot to do a Meatless Monday post today?! I am ashamed. Must have been the holiday skip-over from last week. Anyways, please forgive my almost-mistake and enjoy this recipe (just in time for World Pasta Day!) — Alison

(picture from BigOven)

This dish is really a non-recipe, since the ingredients are added according to your personal preference. What we’re trying to say is this: when 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. Bam! You’ve got a delicious lunch.

Orzo with Feta, Olives, Tomatoes, and Dill

*serves 4*

Ingredients

  • 8 ounces orzo
  • Extra virgin olive oil, to lightly coat the orzo
  • 1 pint cherry or grape tomatoes, halved
  • Sliced Kalamata olives
  • Feta cheese
  • Fresh dill, minced
  • Sea salt and freshly ground black pepper
Preparation
  1. 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 cooled and drained. Transfer to a large mixing bowl.
  2. 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.
Check out this recipe and more in The Oldways Table: Essays & Recipes From the Culinary Think Tank Text © 2007 K. Dun Gifford and Sara Baer-Sinnott. All rights reserved. Visit Oldways at www.oldwayspt.org

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