This recipe from Gourmet was my favorite side of the night. It was simple, fresh, and satisfying. I will definitely be bringing this to summer picnics next year.
- 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.