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Orzo / Tomato Salad with Feta and Olives
1 cup orzo pasta
1 cup feta cheese, diced
3 Tablespoons fresh parsley, chopped
3 Tablespoons fresh dill, chopped
1 tomato ripe, coarsely chopped
1/4 cup virgin olive oil
1/4 cup green olives
1/8 cup lemon juice
salt and pepper to taste
Cook orzo according to package for al dente. Drain and rinse with
cold water. Once orzo has cooled, in serving bowl mix orzo, olives,
feta, parsley, dill, and tomato. In small bowl, whisk together oil
and lemon juice. Mix into salad. Salt and pepper to taste. Refrigerate
and chill before serving. If you use dried dill, be sure to use
plenty. Serves: 6 as a side dish. Also great as a main dish for
lunch.
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Orzo Tomato