Toasted Orzo Salad

Total Time:
40 min
Prep:
10 min
Inactive:
10 min
Cook:
20 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 3 tablespoons olive oil
  • 1 1/2 cups orzo
  • Kosher salt
  • One 3-inch strip lemon zest
  • 1 cup quartered grape tomatoes, optional
  • 1/2 cup crumbled feta cheese (about 2 1/2 ounces)
  • 1/4 cup chopped fresh parsley leaves
  • 2 tablespoons small capers, rinsed and drained
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon fresh lemon juice
Directions

1. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the orzo and cook, stirring, until golden, about 3 minutes. Add 3 cups water, 1 1/2 teaspoons salt and the lemon zest and bring to a boil. Reduce the heat to medium, cover and cook, stirring occasionally, 10 minutes. Uncover and continue cooking, stirring frequently, until the orzo is tender and the liquid is absorbed, 2 to 3 minutes. Remove from the heat.

2. Transfer the orzo to a large mixing bowl, remove the lemon zest and let cool about 10 minutes. Stir in the remaining 2 tablespoons oil, tomatoes, if using, feta cheese, parsley, capers, dill and lemon juice. Season with additional salt and pepper. Serve warm or at room temperature.


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    This recipe is featured in:

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