Orzo Salad with Grape Tomatoes, Feta, and Mint

1. 1

   Heat large covered saucepot of salted water to boiling on high.

2. 2

   Add orzo and cook as label directs.

3. 3

   Meanwhile, in 12-inch skillet, heat oil on medium until hot.

4. 4

   Add grape tomatoes; cook 5 to 6 minutes or until skins split, shaking pan occasionally.

5. 5

   From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice; set aside.

6. 6

   Remove skillet from heat.

7. 7

   Reserve 1/4 cup orzo cooking water; drain orzo.

8. 8

   Add orzo and cooking water to tomatoes in skillet; stir in lemon peel and juice, feta, olives, mint, and 1/4 teaspoon coarsely ground black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.