Serves 6
Orzo with Cherry Tomatoes, Feta and Mint
This versatile pasta dish is just as good of a meatless main as it is a flavorful side dish. While the pasta cooks, you can throw it all together in about 10 minutes – making it perfect for a busy weeknight!
Photo Credit: Elizabeth Newman
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Serving size:
Serves 6
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.
Article by Giada De Laurentiis