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?!? :(

Orzo feta tomato

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!

Cherry Tomato & Feta Orzo with Dill

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.