Mediterranean Orzo

  • Yield 8 servings

Try this orzo with a Mediterranean flare.


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