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?
Servings: 8
Calories: 438kcal
Ingredients
- 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
- ⅓ cup olive tapenade
- 4 fresh basil leaves julienned
- ½ cup feta cheese
- salt and pepper to taste
Instructions
- Marinate tomatoes, cucumbers and onions in Greek dressing overnight.
- Boil pasta according to directions on package (about 7 to 10 minutes).
- Drain the orzo (ad) and place it in a large dish.
- Add entire jar of sundried tomatoes, oil and all.
- Squeeze the juice from one lemon into the pasta, making sure not to include seeds.
- Add olive tapenade. Mix well.
- Drain dressing from the tomatoes, onions and cucumbers. Add the veggies to pasta and stir.
- Add salt and pepper to taste.
- Stir well, then sprinkle with feta and fresh basil.
- Garnish with lemon slices if you wish.
Notes
- Orzo pasta tastes even better after it has been refrigerated overnight. Keep leftovers in an airtight container for up to 3 days.
- If pasta seems dry, you can add the dressing that was used as marinate to the pasta in small increments until it's the right consistency.
- View the Google Web Story for Sun-dried Tomato Orzo!
Nutrition
Calories: 438kcal | Carbohydrates: 65g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Sodium: 450mg | Potassium: 1292mg | Fiber: 7g | Sugar: 16g | Vitamin C: 23mg | Calcium: 108mg | Iron: 4mg