Average: 5 (1 vote)
Active time
10 minutes
Total time
20 minutes
8 servings

8 ounces orzo, preferably whole grain

Extra virgin olive oil, to lightly coat the orzo, about ⅛ cup

1 pint cherry or grape tomatoes, halved

Sliced Kalamata olives, about 1 cup

Feta cheese, about ¾ cup,

Fresh dill, minced, about 3 Tablespoons

Salt and freshly ground black pepper

  1. Bring a large pot of lightly salted water to a rolling boil. Add the orzo and cook until al dente.
  2. Drain quickly in a colander in the sink and immediately cool by letting water flow over it. Set aside until completely cool and drained.
  3. 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.

Courtesy chef Susan Kron for The Oldways Table.


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

How'd it Taste?

Quick, easy and a great go-to when you want something light or need a side dish.

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