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.
- 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)
- I like whole sundried tomatoes that are NOT packed in olive oil.
- To"plump" the tomatoes, bring 1/4- 1/2 cup water to a boil, add tomatoes, and let steep for about 10 minutes.
- Drain any excess water, and chop tomatoes into bite size pieces.
- Cook orzo according to package directions, drain, and toss in a large bowl with a drizzle of extra virgin oilve oil, garlic and oregano.
- Let orzo cool for a bit before adding other ingredients.
- Next add sundried tomatoes, black olives, roasted red peppers, salt, pepper and feta cheese.
- Combine well.
- Garnish with parsley, if using, and serve at room temperature.