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Mediterranean Orzo

Photo: Beth Dreiling Hontzas; Styling: Melanie J. Clarke
Prep time 15 mins
Other time 1 hr, 3 mins
Yield Makes 4 to 6 servings

Ingredients

  • 8 ounces uncooked orzo pasta
  • 1/4 cup chopped pitted kalamata olives
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 1/2 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice
  • Grilled Ratatouille
  • 1/2 (8-oz.) package feta cheese with basil and tomato, crumbled

How to Make It

  1. Prepare orzo pasta according to package directions. Stir in olives, parsley, olive oil, lemon zest, and lemon juice. Transfer to a serving platter. Spoon warm Grilled Ratatouille over orzo mixture; sprinkle with feta cheese.