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Friday, June 9, 2017

Orzo with Feta, Tomatoes, and Dill

3 tablespoons extra-virgin olive oil
2 cups cherry tomatoes, halved [400 g]
1/2 cup chopped dill
1 teaspoon grated lemon zest
1 cup orzo
1 1/2 cups crumbled feta (6 ounces) [168 g]

Toss together oil, tomatoes, dill, zest, and 1/2 teaspoon each of 
salt and pepper in a large serving bowl. Let stand at least ten 
minutes. 
Meanwhile, cook orzo in a pasta pott of boiling salted water 
(1 1/2 tablespoons salt for 4 quarts water) until al dente. Drain 
orzo and toss with tomato mixture. Add feta and toss again. 

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