Orzo with Feta, Tomatoes, and DillRomulo Yanes
Attention, dill: Please step away from the salmon. Here, the herb gets to show its versatility—and its Greek side.
Recipe information
Total Time
25 min
Yield
Makes 4 to 6 (side dish) servings
Ingredients
3 tablespoons extra-virgin olive oil
2 cups cherry tomatoes, halved
1/2 cup chopped dill
1 teaspoon grated lemon zest
1 cup orzo
1 1/2 cups crumbled feta (6 ounces)
Preparation
Step 1
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
Step 2
Meanwhile, cook orzo in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until al dente
Step 3
Drain orzo and toss with tomato mixture. Add feta and toss again.
Nutrition Per Serving
Per serving: Calories 272
Total fat 15g
Saturated Fat 7g
Cholesterol 33mg
Sodium 617mg
Carbohydrate 25g
Fiber 2g
Protein 9g
#### Nutritional analysis provided by Nutrition Data
##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/623442/2?mbid=HDEPI) ›
