Description
A versatile and flavorful pasta dish featuring cherry tomatoes, feta, and fresh mint. Perfect as a meatless main or a light, refreshing side dish.
Ingredients
Scale
- 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
- Boil: 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.
- Sauté: 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.
- Warm: Add the tomatoes and warm through, about 1 minute.
- Combine: Add the warm tomato mixture to a large bowl along with the feta, arugula, mint, balsamic vinegar, salt and pepper.
- Mix: Drain the orzo, add it to the tomato mixture and toss to coat.
- Finish: Drizzle with the remaining 1/4 cup olive oil and serve.
Notes
This dish can be served warm or chilled as a pasta salad.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 5 g
- Sodium: 670 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 35 mg
Keywords: orzo pasta salad, cherry tomatoes, feta, mint, vegetarian dinner, quick pasta