Orzo Pasta Salad

A Mediterranean-inspired orzo salad has the flavors of sun-dried tomatoes, feta cheese, Greek olives, and lemon.

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1 cup uncooked orzo pasta

1/4 cup chopped sun-dried tomatoes

1/2 cup boiling water

1 tablespoon extra-virgin olive oil

1 lemon, juiced and zested

1/2 cup kalamata olives

1/4 cup finely chopped fresh parsley

1/4 cup crumbled feta cheese

salt and pepper to taste

Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

Place the sun-dried tomatoes into the boiling water in a bowl, and let stand for 10 minutes to plump up. Drain off excess water.

Toss the cooked orzo, sun-dried tomatoes, olive oil, lemon juice, lemon zest, olives, parsley, and feta cheese together in a bowl. Season to taste with salt and pepper.

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Instructions

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