We went to a pool party/BBQ last weekend and I need to bring a side dish to share that a.) wouldn’t wilt in the heat and b.) could also be thrown together super fast. I landed on this great orzo salad. D and I have made this so many times and just love it. The flavors are great and it is so light and fresh-tasting with the dill.
The recipe also doubles easily if you are serving a crowd. Judging by all the positive comments and the teensy amount of leftovers, our crowd loved it!
The orzo can be served at room temperature or cold. It is equally delicious either way.
Orzo with Feta, Tomatoes, and Dill
Yield: 4 to 6 servings as a side dish
3 Tbsp. extra-virgin olive oil
2 cups cherry tomatoes, halved
1/2 cup chopped dill
1 tsp. grated lemon zest
1/2 tsp. each: salt and black pepper
1 cup orzo
1 1/2 cups crumbled feta cheese (6 oz.)
1. Combine oil, tomatoes, dill, zest, salt and pepper in a large serving bowl. Let stand at least ten minutes.
2. Meanwhile, cook orzo in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until al dente.
3. Drain orzo and toss with tomato mixture.
4. Add feta and toss again.
Source: Gourmet, July 2008 (p.57)