Rachael Ray Every Day

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a medium saucepan three-quarters full with cold water. Sprinkle about 2 tsp. salt into the water and bring to a boil.

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  • Meanwhile, rest 1 end of a fine grater on the rim of a bowl. Finely zest the lemons into the bowl. Add the EVOO and sprinkle in 1/2 tsp. each salt and pepper; mix well with a rubber spatula.

  • Add the orzo to the boiling water and cook, stirring often, until tender. Drain the pasta in a colander and rinse well with cold water. Add the cooled orzo to the bowl with the lemon oil and toss.

  • Starting at the top of the celery bunch, thinly cut crosswise with a large knife until you have about 1 cup sliced celery and leaves; add to the pasta. Crumble in the feta. Pit the olives, tear them in half and add to the pasta. Gently toss the pasta and transfer to a platter.

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