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    • #392505
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      Orzo with Feta
      8 oz orzo, preferably whole grain
      olive oil, to lightly coat the orzo, about 1/8 cup
      1 pint cherry or grape tomatoes, halved
      Sliced Kalamata olives, about 1 cup
      Feta cheese, about 3/4 cup,
      Fresh dill, minced, about 3 tbs
      Salt and freshly ground black pepper
      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. Serves 8
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