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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Great tasting pasta salad that I tend to eat way too much of... Feel free to make day before or morning of. Great for parties, just keep covered in refrigerator. Ingredients:
1 cup uncooked orzo pasta |
1/4 cup chopped sun-dried tomatoes |
1/2 cup boiling water |
1 tablespoon extra-virgin olive oil |
1 lemon, juiced and zested |
1/2 cup kalamata olives |
1/4 cup finely chopped fresh parsley |
1/4 cup crumbled feta cheese |
salt and pepper to taste |
Directions:
1. Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. Place the sun-dried tomatoes into the boiling water in a bowl, and let stand for 10 minutes to plump up. Drain off excess water.
3. Toss the cooked orzo, sun-dried tomatoes, olive oil, lemon juice, lemon zest, olives, parsley, and feta cheese together in a bowl. Season to taste with salt and pepper.
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