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Orzo with Cherry Tomatoes, Feta and Mint
Servings
6
Prep Time
5 minutes
Cook Time
10 minutes
Calories
546
Author:
Giada De Laurentiis
Ingredients
- 1 pound orzo pasta
-
1/2 cup extra virgin olive oil (divided)
- 1 medium shallot (finely chopped)
- 1 clove garlic (peeled and smashed)
- 2 pints cherry tomatoes (halved)
- 1 cup crumbled feta
- 1/2 cup freshly chopped mint leaves
- 3 tablespoons white balsamic vinegar
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup arugula
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, about 7 minutes. While the pasta is cooking, place the oil in a large saute pan over medium low heat. Add the shallot and garlic and saute until the shallot begins to soften and the garlic is fragrant, about 1 minute. Add the tomatoes and warm through, about 1 minute. Add the warm tomato mixture to a large bowl along with the feta, arugula, mint, balsamic vinegar, salt and pepper. Drain the orzo, add it to the tomato mixture and toss to coat. Drizzle with the remaining 1/4 cup olive oil and serve.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 546
Amount/Serving
% Daily Value
- Carbs
- 66 grams
- Protein
- 15 grams
- Fat
- 25 grams
- Saturated Fat
- 6 grams
- Cholestrol
- 22 milligrams
- Sodium
- 616 milligrams
- Fiber
- 5 grams
- Sugar
- 7 grams
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