Ingredients:

  • 12 oz Orzo Pasta
  • 1 pint Cherry or Grape Tomatoes, halved
  • 1/2 medium Red Onion, thinly sliced
  • 4 cloves Garlic, minced
  • 3 Tbsp Extra Virgin Olive Oil (plus extra for finishing)
  • 1 tsp Dried Oregano
  • 1/4 tsp Red Pepper Flakes (optional)
  • 1/2 cup Fresh Parsley, chopped
  • 1/4 cup Fresh Dill, chopped
  • 1 large Lemon (for zest and juice)
  • Salt and Freshly Ground Black Pepper, to taste
  • 6 oz block Feta Cheese (packed in brine, drained)
  • 1/4 cup Full-fat Greek Yogurt
  • 2 Tbsp Extra Virgin Olive Oil (for feta)
  • 1-2 Tbsp Water (or reserved pasta water)

Instructions:

  1. Drain the feta. Place the feta, Greek yogurt, 2 Tbsp olive oil, and a generous grind of pepper into a food processor. Process until completely smooth and light (about 1-2 minutes), scraping down the sides as needed. Set aside.
  2. Bring a large pot of salted water to a rolling boil. Cook the orzo according to package directions until al dente. Reserve about 1 cup of the starchy pasta cooking water just before draining. Drain the orzo and set aside.
  3. While the pasta cooks, heat 3 Tbsp olive oil in a large skillet over medium heat. Add the sliced red onion and sauté gently until softened (about 4 minutes). Add the minced garlic, dried oregano, and red pepper flakes (if using); cook for 1 minute until fragrant.
  4. Increase the heat slightly. Add the halved tomatoes to the skillet. Cook, stirring occasionally, until they begin to soften and lightly char on the edges (about 5-7 minutes). Season lightly with salt and pepper.
  5. Add the drained orzo to the skillet with the vegetables. Toss well to coat. Add the zest of the lemon and half of the fresh lemon juice. Stir to combine everything.
  6. Add 1/2 cup of the reserved pasta water to the skillet. Toss vigorously for 1 minute—this helps create a lovely light sauce coating the pasta. If too dry, add more pasta water, a tablespoon at a time.
  7. Remove the pan from the heat. Stir in most of the fresh parsley and dill. Taste and adjust seasoning (it will likely need more salt depending on your feta).
  8. Serve by spooning a generous dollop of the whipped feta onto each plate or into a serving bowl. Top with the warm orzo mixture. Drizzle with a final glug of high-quality olive oil, and garnish with the remaining herbs.