Orzo Pasta with Feta and Dill

  • Yield 4 servings

Serve this pasta dish hot with your favorite marinara sauce or chilled or at room temperature over mixed greens.


1 (16-ounce) box orzo pasta, cooked according to package directions
1 large head broccoli, cut into florets
8 ounces feta cheese, crumbles*
Juice of 2 lemons (1/4 cup)
1 (2-ounce) bunch dill, minced
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1/4 cup extra-virgin olive oil
3 garlic cloves, minced


  1. Rinse the hot cooked pasta with cold water and drain. Place in a large nonreactive bowl. (This may be done the day before serving; cover and refrigerate.) Place broccoli florets in a pan with about 1 inch of water, bring to a boil over high heat. Cover, reduce heat to medium-high, and let cook 5 minutes or until tender. Alternatively, you can place broccoli in a microwave-safe dish with 1/2 inch of water. Cover loosely and microwave on high power 3 minutes.
  2. Rinse the cooked broccoli in cold water, drain and add to the orzo. Add remaining ingredients and stir well to combine. If using the garlic, heat about 2 tablespoons of the oil in a small skillet. Add the garlic and saute about 5 minutes or until golden. Add it along with the remaining ingredients to the orzo. 



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