Lemony Orzo
Ingredients:
16 ounces dry orzo pasta
1/3 cup freshly squeezed lemon juice
3 to 4 cloves garlic, minced
3 teaspoon dried oregano
1 cup olive oil
Salt and pepper
2 to 3 cups grape or cherry tomatoes, sliced in half
3 tablespoons capers (optional)
1 cup crumbled feta cheese
1/2 cup chopped fresh Italian parsley
Directions:
Cook orzo pasta in boiling water according to directions on package then drain and set aside to cool slightly. Don’t overcook the orzo or it will get mushy! In a clean jar with a tight-fitting lid add lemon juice, garlic, oregano, oil and a little salt and pepper. Put on lid and shake well until dressing starts to thicken a bit and coats jar. You can also whisk dressing ingredients together in a bowl. Toss orzo together with the lemon vinaigrette. Toss in tomatoes and capers if using. Stir in feta and parsley just before serving, leaving a little of each to garnish the top if you like. You can also garnish the top with lemon wedge or slices.
Notes:
This makes a great summer side dish! It’s really versatile! You can serve it warm, room temperature or even chilled as a pasta salad! It’s perfect for summer potlucks and picnics! The leftovers make a great, light lunch! You can also add grilled shrimp or chicken to make it a meal. I love to serve this as a side with my Best Ever Lemon Chicken, Spinach and Feta Stuffed Chicken Breasts, Chicken and Veggie Kabobs, or my Cuban Pork Roast.
