Orzo Salad With Feta and Cherry Tomatoes

Tastes of the Mediterranean and perfect for a warm summer's day. May be used as a side dish or main course.

• Ready In: 30 mins
• Serves: 4-6
• Yields: 2 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.