- 1 1/2 cups orzo pasta
- 1/4 cup sun-dried tomatoes, chopped
- 2 tablespoons olive oil
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Bring a pot of salted water to a boil. Add the orzo and cook for 8-10 minutes until al dente.
- Drain the orzo and place in a bowl. Add the sun-dried tomatoes and olive oil. Toss to combine.
- Add the feta cheese and parsley. Toss to combine.
- Serve chilled or at room temperature.
orzo
salad
sun-dried tomatoes
feta
parsley
olive oil
vegetarian
pasta
side dish