Orzo Salad With Feta and Cherry Tomatoes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Tastes of the Mediterranean and perfect for a warm summer's day. May be used as a side dish or main course. Ingredients:
8 ounces orzo pasta (about 1 cup) |
1 1/2 tablespoons olive oil, divided |
1/3 cup pine nuts |
1 garlic clove, minced |
1/2 cup parsley, packed, then finely chopped |
1 1/2 tablespoons red wine vinegar |
salt and pepper, to taste |
6 ounces cherry tomatoes, quartered |
4 ounces feta cheese, crumbled |
Directions:
1. Fill a 4 qt pot three-fourths full with salted water and bring to boil for orzo.
2. In a small heavy skillet, heat 1/2 TBS olive oil over moderate heat until hot but not smoking and saute pine nuts, stirring frequently until golden, about 2 minutes; transfer nuts to paper towel to drain and cool.
3. In a large bowl, whisk together garlic, parsley, vinegar, salt and pepper; drizzle in remaining TBS olive oil, whisking all the while.
4. Add tomatoes and feta to the dressing, tossing to combine.
5. Cook orzo in boiling water until al dente; drain and rinse until just warm, then drain completely.
6. Toss orzo and pine nuts with dressing, coating thoroughly, then serve.
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