American•comfort
Sundried Tomato Orzo Pasta
What's not to love about orzo pasta that soaks up all the flavor of sun dried tomatoes, lemon and feta cheese?
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 medium tomatoes (diced)
- 1 medium cucumber (diced)
- 1 small sweet onion (diced)
- 1 cup greek balsamic dressing
- 1 lb. orzo pasta (boiled and rinsed)
- 1 lemon (squeezed for juice)
- 8.5 oz jar sundried tomatoes in oil
- 1/3 cup olive tapenade
- 4 fresh basil leaves (julienned)
- 1/2 cup feta cheese
- salt and pepper to taste
Instructions
- 1
Marinate tomatoes, cucumbers and onions in Greek dressing overnight.
- 2
Boil pasta according to directions on package (about 7 to 10 minutes).
- 3
Drain the orzo (ad) and place it in a large dish.
- 4
Add entire jar of sundried tomatoes, oil and all.
- 5
Squeeze the juice from one lemon into the pasta, making sure not to include seeds.
- 6
Add olive tapenade. Mix well.
- 7
Drain dressing from the tomatoes, onions and cucumbers. Add the veggies to pasta and stir.
- 8
Add salt and pepper to taste.
- 9
Stir well, then sprinkle with feta and fresh basil.
- 10
Garnish with lemon slices if you wish.