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.