Ingredients
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1 cup orzo pasta (1/2 lb)
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1 cup feta cheese, crumbled (I used reduced fat and it was just fine)
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2 vine ripe tomatoes, seeded and diced
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2 garlic cloves, minced
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1/4 cup onion, chopped
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1 tablespoon fresh oregano, finely chopped
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1 tablespoon fresh basil, finely chopped
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1 tablespoon olive oil
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salt and pepper
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6 kalamata olives, pitted and chopped
Instructions
- Preheat oven to 325.
- Cook Orzo until al dente.
- While the orzo is cooking, sauté onion and garlic until softened.
- Stir in tomatoes and cook for 2-3 minutes.
- Turn off heat.
- Add the olives, oregano and basil to the pan and mix well.
- Add the drained orzo, crumbled feta cheese, olive oil and stir.
- Add salt and pepper to taste (keep in mind the olives are pretty salty, so you don't need to add much).
- Transfer to an oven-proof covered baking dish and bake in the oven for 15 minutes.
- Remove, serve and enjoy!