Yay for orzo! Since I’ve had a seemingly endless supply of cherry tomatoes from my garden, this has been my go-to recipe for a quick (15 minutes!) lunch. I love how fresh this recipe is — and the feta makes it a good mix of tangy and sweet. It’s also really scalable (and for whatever reason, seems to be pasta-hater approved!). Although, seriously? Who hates pasta?!? :(

Cherry Tomato & Feta Orzo with Dill

Cherry Tomato & Feta Orzo with Dill – {for 1!}

Ingredients

  • 1 TB olive oil
  • salt & pepper
  • 2 TB fresh dill (or 1 tsp of dried dill)
  • 1/4 tsp lemon zest (orange or lime zest works too!)
  • 1 cup of golden and/or regular cherry tomatoes
  • 1/3 cup orzo
  • 1/2 cup feta cheese (2-3 ounces)

Directions:

  1. Start boiling water for pasta.
  2. Mix together oil, salt, pepper, and chopped dill (dried dill works fine too) in a medium bowl.
  3. Cut tomatoes in half and add to the oil mixture.
  4. Cook orzo in pasta water as directed, usually about 8 minutes.
  5. Drain orzo and mix with the tomato and dill.
  6. Crumble feta cheese into the orzo and tomato and mix
  7. Eat!

You can also add random ingredients to this one fairly easily, such as: 1/4 English cucumber, chopped; 1/8 red onion, chopped; substituting 1/2 TB oil for balsamic vinegar etc.

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