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Orzo with Feta, Tomatoes, and Dill

    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)

  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.

  Meanwhile, cook orzo in a pasta pott of boiling salted water
 (1 1/2 tablespoons salt for 4 quarts water) until al dente. Drain
 orzo and toss with tomato mixture. Add feta and toss again.