Orzo Pasta Skillet Dinner combines rice-shaped pasta with peppers, olives and feta cheese for a light dinner or luncheon dish.
As most of you know, the recipes I post in this blog are from the binders, cookbooks and recipe files left to me by my mother when she passed away. My plan is to make 365 recipes in 365 days…whew! that’s a lot of cooking! But I find when I am in the kitchen, I can feel her there cooking with me, so along with my love of cooking and all its creativity, this project brings me comfort.
Today’s recipe for Orzo Pasta Skillet Dinner is a newspaper clipping she had taped in her recipe binder.
The recipe was from the Olympic Games and was apparently a favorite among the athletes. I remember my mother reading me the article and saying that, “if it’s good enough for the Olympians, it’s good enough for us.” And she was right…it IS good.
This recipe is oh-so-quick and easy! You can use any peppers you like best. (I use whatever colored peppers are in the refrigerator, but the original recipe called for red and yellow). The peppers and a little garlic cook quickly in a skillet, then you add chopped olives for some Mediterranean flavor. The original recipe used black olives. I typically use those, but you can also substitute Kalamata, Nicoise, or Manzanilla. This really is just a personal preference, so choose your favorite, you can’t go wrong!
Next, we add some vinegar. Start with red wine or balsamic the first time you make this, then the next time, go a little crazy and try your favorite varieties of these to create your own signature flavor!When all of this is blended together, it gets topped with a sprinkling (or if you are like me, a VERY GENEROUS sprinkling) of feta cheese.
Serve it on a lettuce leaf if you want to be fancy, or eat it as is. It makes a perfect light dinner or luncheon entree. Or, if you are an aspiring athlete, maybe it will help you channel your inner Olympian! Either way, its fast, easy, and delicious! Happy cooking!
Orzo Pasta Skillet Dinner
- 1 16-oz. pkg. orzo, uncooked
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1/2 cup drained sun-dried tomatoes coarsely chopped
- 1 medium yellow pepper chopped
- 1 medium orange pepper chopped
- 1 medium red pepper chopped
- 1/4 cup black or kalamata olives chopped
- 1 teaspoon oregano
- 1/2 teaspoon pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup red wine or balsamic vinegar
- 1/3 cup crumbled feta cheese
- -salt and pepper
Cook pasta according to packages directions; drain and set aside.
In large, deep skillet, heat oil over medium heat; add garlic, sun-dried tomatoes and peppers. Cook, stirring often, 5-7 minutes, until peppers are crisp-tender.
Add orzo, olives, seasonings, vinegar and feta cheese; toss lightly to combine. Serve warm or refrigerate and serve cold.