Best Orzo With Cherry Tomatoes Feta And Mint Recipes

ORZO WITH CHERRY TOMATOES, FETA AND MINT

Steps:

• 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.
• While the pasta is cooking, heat 1/4 cup of the olive oil in a large saute pan over medium-low heat. Add the shallots and garlic, and saute until the shallots begin to soften and the garlic is fragrant, about 1 minute. Add the cherry tomatoes and cook just to warm through, about 1 minute.
• Add the warm tomato mixture to a large bowl along with the feta, arugula, mint, balsamic vinegar, salt and pepper. Drain the orzo and add it to the bowl. Drizzle with the remaining 1/4 cup olive oil. Toss well and serve.

ORZO WITH CHERRY TOMATOES

Steps:

• Cook 3 minced garlic cloves and 1/2 teaspoon each minced rosemary and kosher salt in 2 tablespoons olive oil in a saucepan over medium heat, 1 minute. Add 1 cup orzo; toast, stirring, 2 minutes. Add one 14-ounce can cherry tomatoes and 2 cups chicken broth. Bring to a boil, then reduce the heat to low. Cover and cook, stirring, until the orzo is tender, 7 minutes. Stir in 2 tablespoons pecorino.

ORZO SALAD WITH FETA AND CHERRY TOMATOES

Steps:

• Fill a 4 qt pot three-fourths full with salted water and bring to boil for orzo.
• 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.
• In a large bowl, whisk together garlic, parsley, vinegar, salt and pepper; drizzle in remaining TBS olive oil, whisking all the while.
• Add tomatoes and feta to the dressing, tossing to combine.
• Cook orzo in boiling water until al dente; drain and rinse until just warm, then drain completely.
• Toss orzo and pine nuts with dressing, coating thoroughly, then serve.

ORZO WITH FETA AND CHERRY TOMATOES

Steps:

• Fill a 4-quart pasta pot three fourths full with salted water and bring to a boil for orzo.
• In a small heavy skillet heat 1/2 tablespoon oil over moderate heat until hot but not smoking and sauté pine nuts with salt to taste, stirring frequently, until golden, about 2 minutes. Transfer nuts to paper towels to drain and cool.
• Mince garlic and chop parsley. Quarter tomatoes and coarsely crumble feta. In a large bowl whisk together garlic, parsley, vinegar, remaining tablespoon oil, and salt and pepper to taste. Add tomatoes and feta and gently toss to combine.
• Cook orzo in boiling water, stirring occasionally, until al dente. In a large sieve drain orzo and rinse slightly until just warm. Drain orzo well and add to tomato mixture, tossing until just combined.
• Serve orzo topped with nuts.

ORZO WITH CHERRY TOMATOES, FETA AND MINT RECIPE - (4.7/5)

Steps:

• 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. While the pasta is cooking, heat 1/4 cup of the olive oil in a large saute pan over medium-low heat. Add the shallots and garlic, and saute until the shallots begin to soften and the garlic is fragrant, about 1 minute. Add the cherry tomatoes and cook just to warm through, about 1 minute. Add the warm tomato mixture to a large bowl along with the feta, arugula, mint, balsamic vinegar, salt and pepper. Drain the orzo and add it to the bowl. Drizzle with the remaining 1/4 cup olive oil. Toss well and serve.