This simple Greek orzo pasta salad made with fresh tomatoes and feta is bright and zesty from the fresh squeezed lemon juice. Serve it warm or chilled with shrimp or chicken.
PREP TIME 10 minutesminutes
COOK TIME 10 minutesminutes
TOTAL TIME 20 minutesminutes
YIELD 4servings
Ingredients
2cupscherry tomatoeshalved
3tbspolive oil
1/2cupfresh dillchopped
1tsplemon zest
Juice from 1/2 lemon
1cuporzo pasta
1 1/2cups(6 oz) crumbled feta
Instructions
Toss together the tomatoes, olive oil, dill, lemon zest, lemon juice, and 1/2 teaspoon each of salt and pepper in a large serving bowl. Let the mixture stand ten minutes while you prepare the orzo.
Bring a pot of salted water to boil and cook the orzo according to the instructions on the package.
Drain the orzo and toss with the prepared tomato mixture. Add the crumbled feta and gently toss again.
Can be served warm or chilled.
Recipe Notes
Serving Idea:
This dish pairs well with sautéed or roasted shrimp or grilled chicken for a lovely summer dinner.The salad can be made ahead up to 24 hours in advance of serving and stored in the fridge.If the orzo absorbs too much of the liquid while it sits, add a squeeze of lemon juice or a drizzle of olive oil to help restore the texture of the dressing.