Orzo With Sun-Dried Tomatoes And Feta Cheese

• 1 cup orzo pasta (rice shaped pasta)
• drizzle olive oil
• 2 garlic cloves, smashed into a paste or finely minced
• 1/3 cup sun-dried tomato, not packed in oil, re-hydrated in boiling water, and chopped
• 15 black olives, chopped
• 1/2 cup roasted red pepper, chopped
• 1 teaspoon dried oregano
• 1/2 cup feta cheese
• salt & freshly ground black pepper, to taste
• chopped flat leaf parsley, for garnish (optional)

1. I like whole sundried tomatoes that are NOT packed in olive oil.
2. To"plump" the tomatoes, bring 1/4- 1/2 cup water to a boil, add tomatoes, and let steep for about 10 minutes.
3. Drain any excess water, and chop tomatoes into bite size pieces.
4. Cook orzo according to package directions, drain, and toss in a large bowl with a drizzle of extra virgin oilve oil, garlic and oregano.
5. Let orzo cool for a bit before adding other ingredients.
6. Next add sundried tomatoes, black olives, roasted red peppers, salt, pepper and feta cheese.
7. Combine well.
8. Garnish with parsley, if using, and serve at room temperature.

orzo pasta, drizzle olive oil, garlic, tomato, black olives, red pepper, oregano, feta cheese, salt, flat leaf parsley

Taken from www.food.com/recipe/orzo-with-sun-dried-tomatoes-and-feta-cheese-82807 (may not work)