Orzo and Tomato Salad with Feta Cheese |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A cold pasta salad with orzo, green olives, feta cheese, parsley, dill, tomato, olive oil, and lemon juice. If you don't have fresh herbs, use 1 teaspoon dried. As a personal chef, I can let you know that my clients love this dish. Ingredients:
1 cup uncooked orzo pasta |
1/4 cup pitted green olives |
1 cup diced feta cheese |
3 tablespoons chopped fresh parsley |
3 tablespoons chopped fresh dill |
1 ripe tomato, chopped |
1/4 cup virgin olive oil |
1/8 cup lemon juice |
salt and pepper to taste |
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.
2. When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.
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