Orzo With Tomatoes Feta And Olives Recipes

ORZO WITH FETA AND TOMATOES

Steps:

• Heat water in large sauce pot to boil and add pasta, cook to al dente.
• Melt butter in the pot while still hot and combine with feta. Add cooked pasta to feta butter and toss with parsley and tomatoes, season with a little pepper.

GREEK ORZO WITH FETA

Steps:

• Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.
• Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.

ORZO AND TOMATO SALAD WITH FETA CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.
• When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.

ORZO / TOMATO SALAD WITH FETA AND OLIVES

Steps:

• Cook orzo according to package for al dente. Drain and rinse with cold water.
• Once orzo has cooled, in serving bowl mix orzo, olives, feta, parsley, dill, and tomato.
• In small bowl, whisk together oil and lemon juice. Mix into salad.
• Salt and pepper to taste. Refrigerate and chill before serving.
• If you use dried dill, be sure to use plenty.
• Serves: 6 as a side dish.
• Also great as a main dish for lunch.

ORZO WITH TOMATOES, FETA, AND GREEN ONIONS

Steps:

• Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil until it emulsifies. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.).
• Bring water and broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
• Mix tomatoes, feta, basil, olives, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper.
• Add pine nuts right before serving; toss. Garnish with fresh parsley.

ORZO WITH FETA AND CHERRY TOMATOES

Steps:

• Fill a 4-quart pasta pot three fourths full with salted water and bring to a boil for orzo.
• In a small heavy skillet heat 1/2 tablespoon oil over moderate heat until hot but not smoking and sauté pine nuts with salt to taste, stirring frequently, until golden, about 2 minutes. Transfer nuts to paper towels to drain and cool.
• Mince garlic and chop parsley. Quarter tomatoes and coarsely crumble feta. In a large bowl whisk together garlic, parsley, vinegar, remaining tablespoon oil, and salt and pepper to taste. Add tomatoes and feta and gently toss to combine.
• Cook orzo in boiling water, stirring occasionally, until al dente. In a large sieve drain orzo and rinse slightly until just warm. Drain orzo well and add to tomato mixture, tossing until just combined.
• Serve orzo topped with nuts.

ORZO SALAD WITH FETA, OLIVES AND BELL PEPPERS

Steps:

• Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.
• Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
• Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Garnish salad with pine nuts; serve.

ORZO WITH FETA, TOMATOES, AND DILL

Steps:

• Toss together oil, tomatoes, dill, zest, and 1/2 teaspoon each of salt and pepper in a large serving bowl. Let stand at least ten minutes
• Meanwhile, cook orzo in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until al dente
• Drain orzo and toss with tomato mixture. Add feta and toss again.

ORZO WITH TOMATOES, FETA, AND OLIVES

Steps:

• In a large saucepan, bring 1 quart of water to a boil.
• Add the salt and orzo and cook until the orzo is tender and has absorbed almost all of the cooking liquid, 8 to 9 minutes.
• Stir in the oil, Parmesan cheese, tomatoes, olives and feta cheese.
• Serve immediately.