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Tri-Color Orzo with Tomatoes, Dill and Feta Cheese

Dill and Tomatoes inspire Tri-Color Orzo with Tomatoes, Dill and Feta Cheese

My office file cabinet’s lower drawer is all about cooking. It’s literally bulging with file folders, from Appetizers to Yule Logs, that reflect my dual interests of vegetarian and desserts. I am always tearing and tucking away possible ideas, articles and recipes that I think someday I might want. Admittedly it is clutter, but at least the clutter is labeled in a cabinet, right?

Nowadays one can simply Google an ingredient and glean a recipe, but it’s not the same as the tactile feeling of paging through a cookbook or sifting through a folder of saved recipes. The torn-out page is from a regular column titled Gourmet Every Day Quick Kitchen. That piece of paper inspired this recipe for tri-color orzo with tomatoes, dill and feta cheese.

Nowadays we have Pinterest–which is slowly making my file cabinet obsolete. I post 10 to 15 vegetarian, vegan, gluten-free and all around healthful recipes a week on Pinterest. Check out my Boards.

I saved the article because dill shows up in our Ranui Gardens box a few times a year and I wanted to be ready for just this occasion.

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Tri-Color Orzo with Tomatoes, Dill and Feta Cheese
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
  • 3 tablespoons extra-virgin olive oil
  • ½ cup finely chopped dill
  • 1 teaspoon grated lemon zest
  • ½ teaspoon Real Salt
  • ½ teaspoon freshly ground pepper
  • 2 cups diced tomatoes
  • 1 cup tri-color orzo pasta
  • 1 ½ cups (6 ounces) crumbled feta cheese
  1. In a serving bowl, toss together the oil, dill, zest, salt and pepper and tomatoes. Let stand at least 10 minutes, or while you cook the orzo.
  2. Bring a pot of well-salted (1 ½ tablespoon: 4 quarts) water to a boil. Stir in the orzo and cook just until it is tender to the tongue. Drain the orzo and into with the tomato dill mixture. Add the feta and toss again.
  3. Serve immediately.

Filed under: Main Course, Sides

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