Mediterranean Orzo

  • Yield: 8 servings


1cup orzo
1cup water
1/2ounce sun-dried tomatoes
1cup crumbled feta cheese
1/4cup finely chopped red onion
1/4cup chopped yellow bell pepper
1/4cup chopped red bell pepper
1/4cup chopped green bell pepper
2tablespoons chopped fresh parsley
2tablespoons sliced black olives
1/4teaspoon pepper
2tablespoons red wine vinegar
1 1/2teaspoons olive oil


  1. Cook the orzo according to package direction, omitting the salt and butter; drain.
  2. Pour the water into a small saucepan.  Bring to a boil.  Stir in the tomatoes.  Cook, covered, for 2 minutes or until tender; drain.
  3. Chop the tomatoes.  Combine the orzo, tomatoes, feta cheese, onion, bell peppers, parsley, olives, pepper, vinegar and oil in a large bowl; toss to combine.
  4. Garnish with parsley or additional sliced olives.


Recipe reprinted with permission from the Junior League of Pasadena, Inc.’s Dining By Design (Pasadena, California, 1999).

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