Orzo With Sun-Dried Tomatoes and Feta Cheese

Total Time
18mins
Prep 10 mins
Cook 8 mins

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 Nutrition

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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