Summer Veggie Orzo with Feta & Fresh Herbs

As the temperature rises and the days grow longer, nothing quite captures the essence of summer like a vibrant, refreshing dish that celebrates the season's bounty. Enter the Summer Veggie Orzo with Feta and Fresh Herbs—a delightful medley of flavors and textures that is perfect for those sultry afternoons. This dish not only showcases the best of summer's harvest but also offers a light yet satisfying meal that can be enjoyed in various settings. Whether you’re hosting a family gathering, packing a picnic, or bringing a dish to a potluck, this recipe stands out for its vibrant colors and fresh taste.

Discover the vibrant essence of summer with our Summer Veggie Orzo featuring Feta and Fresh Herbs! This colorful dish showcases seasonal vegetables like zucchini, bell peppers, and corn, perfectly complemented by creamy feta cheese. It's not just refreshing but also versatile—ideal for family gatherings, picnics, or potlucks. With simple steps to prepare and customize, this dish captures the flavors of summer, making it a delightful addition to your culinary repertoire. Enjoy the taste of the season!

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Ingredients

1 cup orzo pasta

2 cups vegetable broth

1 tablespoon olive oil

1 small zucchini, diced

1 cup cherry tomatoes, halved

1 bell pepper (red or yellow), diced

1 cup corn kernels (fresh or frozen)

3 cloves garlic, minced

1 teaspoon lemon zest

Juice of 1 lemon

1/2 cup feta cheese, crumbled

1/4 cup fresh basil, chopped

1/4 cup fresh parsley, chopped

Salt and pepper to taste

Instructions

In a medium pot, bring the vegetable broth to a boil. Add the orzo and cook according to package instructions until al dente, typically about 8-10 minutes. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the diced zucchini, bell pepper, and corn to the skillet. Sauté for about 5-7 minutes until the veggies are tender but still vibrant.

Stir in the halved cherry tomatoes and cook for another 2-3 minutes until the tomatoes start to soften.

Add the cooked orzo to the skillet along with the lemon zest, lemon juice, feta cheese, basil, and parsley. Gently toss everything together until well-combined. Season with salt and pepper to taste.

Remove from heat and let the dish sit for a few minutes to meld the flavors. Serve warm or at room temperature, garnished with additional herbs if desired.

Prep Time, Total Time, Servings: 10 mins | 25 mins | 4 servings