Orzo With Cherry Tomatoes, Feta And Mint
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
46
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
450 g
Orzo1 cup
Extra-Virgin Olive Oil1 medium
Shallot (finely chopped)1 clove
Garlic (peeled and smashed)1 cup
Crumbled Feta1 cup
Arugula1 cup
Mint (chopped fresh)3 tbsps
Balsamic Vinegar (white)Directions:
1
Bring a large pot of salted water to a boil over high heat
2
Add the orzo and cook until tender but still firm to the bite, about 7 minutes
3
While the pasta is cooking, heat 1/4 cup of the olive oil in a large saute pan over medium-low heat
4
Add the shallots and garlic, and saute until the shallots begin to soften and the garlic is fragrant, about 1 minute
5
Add the cherry tomatoes and cook just to warm through, about 1 minute
6
Add the warm tomato mixture to a large bowl along with the feta, arugula, mint, balsamic vinegar, salt and pepper
7
Drain the orzo and add it to the bowl
8
Drizzle with the remaining 1/4 cup olive oil
9
Toss well and serve