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Herbed Orzo with Feta

YIELDS
6 servings

Rice-shaped orzo pasta is tossed with fresh herbs, lemon, cucumber and feta.

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Ingredients

Kosher salt and freshly ground black pepper
Good olive oil
¾
lb(s) orzo (rice-shaped pasta)
½
cup freshly squeezed lemon juice (3 lemons)
1
cup minced scallions, white and green parts
1
cup chopped fresh dill
1
cup chopped fresh flat-leaf parsley
1
cup medium-diced hothouse cucumber, unpeeled and seeded
½
cup small-diced red onion
¾
lb(s) good feta cheese, large-diced
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Directions

Step 1

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.

Step 2

Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

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My rating for Herbed Orzo with Feta
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