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
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.
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.