Saturday, April 25, 2009

Orzo with Feta, Cherry Tomatoes & Dill

This is proof that the simplest ingredients can taste absolutely amazing if you just give them a chance. I will definitely be making this again & again. I've since tried it with spaghetti as well, but it just didn't have the same effect. The orzo is a must for this one.

Orzo with Feta, Cherry Tomatoes & Dill
Adapted from
Serves 4 (as main) or 6 (as side-dish)

3 tablespoons extra-virgin olive oil
2 cups cherry tomatoes, halved
1/2 cup chopped dill
2 tbsp balsamic vinegar
a pinch of sugar
1 cup orzo
a dash of balsamic vinegar
1/2 cup crumbled feta

salt & freshly ground black pepper

1. Toss together oil, tomatoes, dill, balsamic vinegar, sugar, salt and pepper in a large serving bowl. Let the flavours mingle while the pasta is being cooked.

2. Meanwhile, cook orzo in a pot of boiling salted water until al dente

3. Drain orzo and toss with tomato mixture. Add feta and toss again. Serve at room temperature.


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