Ingredients:

  • 1 cup (190g) orzo pasta
  • 6 cups (1.4 L) water
  • 1/2 teaspoon (2.5 ml) salt, plus more to taste
  • 1/4 cup (60 ml) olive oil, extra virgin
  • 1/4 cup (60 ml) fresh lemon juice (from about 2 lemons)
  • 2 tablespoons (30 ml) fresh dill, chopped
  • 2 tablespoons (30 ml) capers, drained
  • 1/4 teaspoon (1.25 ml) black pepper, freshly ground
  • Optional: 1/4 cup (30g) crumbled feta cheese

Instructions:

  1. Boil orzo according to package directions in salted water until al dente.
  2. Drain the orzo and rinse with cold water to stop the cooking process.
  3. Whisk together olive oil, lemon juice, dill, capers, salt, and pepper in a large mixing bowl.
  4. Add the orzo to the dressing and toss to combine.
  5. Serve immediately or chill for later. Garnish with feta cheese (optional).