Orzo pasta is so versatile – it works great in any pasta salad or as a replacement for rice. It cooks to a perfect al dente in just 8 minutes, so this dish is super quick to put together. We served ours with pork tenderloin and a leafy green salad which was a great combo, but this would go well with any grilled meats or seafood. You could also enjoy it as a healthy lunch option with a side of fresh fruit. However you serve it, this dish is a fun and tasty way to enjoy summer flavors and all the beautiful veggies we can enjoy right now.
- Bring a large pot of salted water to a boil. Add orzo and cook for 8 minutes, stirring occasionally. Drain and transfer to a large mixing bowl.
2. Add tomatoes, onion, cucumber, bell peppers and dill.
3. In a small bowl, whisk dressing together. Pour over the veggies and orzo. Top with crumbled feta and toasted almonds and toss gently to combine.
4. Transfer to a serving dish and garnish with more feta and fresh dill. Serve immediately or keep cold until ready to serve.
Orzo with Veggies and Feta
Serves 6
All you need:
1 cup uncooked orzo
1 cup cherry tomatoes, halved
1/2 small red onion, finely diced
1/2 English cucumber, seeded and diced
4 mini sweet bell peppers, sliced (or 1 red bell pepper, diced)
2 tablespoons chopped fresh dill, plus more for garnish
Dressing –
1/3 cup olive oil
Zest and juice of 1 lemon
1 tablespoon honey
Pinch salt
Freshly ground black pepper, to taste
1/2 cup crumbled feta, plus more for garnish
1/2 cup toasted sliced almonds
All you do:
- Bring a large pot of salted water to a boil. Add orzo and cook for 8 minutes, stirring occasionally. Drain and transfer to a large mixing bowl.
- Add tomatoes, onion, cucumber, bell peppers and dill.
- In a small bowl, whisk dressing together. Pour over the veggies and orzo. Top with crumbled feta and toasted almonds and toss gently to combine.
- Transfer to a serving dish and garnish with more feta and fresh dill. Serve immediately or keep cold until ready to serve.