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Herbed Orzo with Feta

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  • Level: Easy
  • Total: 1 hr 30 min (includes sitting time)
  • Active: 30 min
  • Yield: 6 servings
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Ingredients

Kosher salt and freshly ground black pepper

Good olive oil

3/4 pound orzo (rice-shaped pasta)

1/2 cup freshly squeezed lemon juice (3 lemons)

1 cup minced scallions, white and green parts

1 cup chopped fresh dill

1 cup chopped fresh flat-leaf parsley

1 cup medium-diced hothouse cucumber, unpeeled and seeded

1/2 cup small-diced red onion

3/4 pound good feta cheese, large-diced

Directions

  1. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
  2. Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

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