Keep this basic recipe and experiment a little. I sometimes add bits of spinach, red onion. Kalamata olives or artichoke hearts to the mix.
You can also serve this hot or cold. I’m kind of a cold in the summer and hot in the winter orzo eater.
2 cups uncooked orzo pasta
1/3 cup chopped roasted sun-dried tomatoes
2 tablespoons olive oil
1/2 feta – finely chopped
Lemon Zest – 1/8 tsp.
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside. In a large bowl, toss together the orzo, sun dried tomato, lemon zest, olive oil, feta cheese, salt and pepper.
Bon Appetit!