Active time
10 minutesTotal time
20 minutesYield
8 servings Nutrition
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Ingredients
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
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.
Courtesy chef Susan Kron for The Oldways Table.
Nutrition
Calories: 218Protein: 6 grams
Fat: 11.5 grams
Saturated Fat: 3.25 grams
Carbohydrates: 24 grams
Fiber: 15 grams
Sodium: 252 mg.
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