Tuesday, October 18, 2011

Greek Orzo with Feta

I have a new favorite orzo recipe, and this is it.  Bonnie made it for our girls Greek Night dinner this month.  It is refreshing and seriously addicting.  It tasted wonderful warm the day it was made and I thoroughly enjoyed it the following day cold out of the fridge.  It would make a great potluck and a surefire family favorite.   

Greek Orzo with Feta 
1/4 cup olive oil
1/2 cup fresh squeezed lemon juice
2 ripe tomatoes, seeded and diced
1 red bell pepper, chopped
1 red onion, chopped
2 cloves garlic, minced
1 teaspoon finely chopped fresh oregano
1 (8 ounce) package crumbled feta cheese
1/2 pound dried orzo pasta
1 cup chopped fresh parsley

Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.

Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.

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