Orzo Salad With Feta And Cherry Tomatoes

1. 1

   Fill a 4 qt pot three-fourths full with salted water and bring to boil for orzo.

2. 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. 3

   In a large bowl, whisk together garlic, parsley, vinegar, salt and pepper; drizzle in remaining TBS olive oil, whisking all the while.

4. 4

   Add tomatoes and feta to the dressing, tossing to combine.

5. 5

   Cook orzo in boiling water until al dente; drain and rinse until just warm, then drain completely.

6. 6

   Toss orzo and pine nuts with dressing, coating thoroughly, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.