Orzo With Sun-Dried Tomatoes and Feta Cheese |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 6 |
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This makes a nice side dish, lunch, or cold salad to bring to a picnic or potluck. I had some tri-colored orzo on hand when I made this, which added alot of nice color to this already flavorful dish. I think this tastes great warm, cold, or at room temp. Ingredients:
1 cup orzo pasta (rice shaped pasta) |
drizzle olive oil |
2 garlic cloves, smashed into a paste or finely minced |
1/3 cup sun-dried tomato, not packed in oil, re-hydrated in boiling water, and chopped |
15 black olives, chopped |
1/2 cup roasted red pepper, chopped |
1 teaspoon dried oregano |
1/2 cup feta cheese |
salt & freshly ground black pepper, to taste |
chopped flat leaf parsley, for garnish (optional) |
Directions:
1. I like whole sundried tomatoes that are NOT packed in olive oil.
2. To plump the tomatoes, bring 1/4- 1/2 cup water to a boil, add tomatoes, and let steep for about 10 minutes.
3. Drain any excess water, and chop tomatoes into bite size pieces.
4. Cook orzo according to package directions, drain, and toss in a large bowl with a drizzle of extra virgin oilve oil, garlic and oregano.
5. Let orzo cool for a bit before adding other ingredients.
6. Next add sundried tomatoes, black olives, roasted red peppers, salt, pepper and feta cheese.
7. Combine well.
8. Garnish with parsley, if using, and serve at room temperature.
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