Orzo with Feta and Cherry Tomatoes
Orzo, a rice-shaped pasta, is tossed with cherry tomatoes, Italian parsley and feta cheese in a garlic-red wine vinaigrette and garnished with toasted pine nuts.
1/2 pound orzo (rice-shaped pasta; about 1 cup)
1 1/2 tablespoons olive oil
1/3 cup pine nuts
1 small garlic clove
1/2 cup packed Italian (flat-leafed) parsley leaves
6 ounces cherry tomatoes (about 1/2 pint)
1/4 pound feta cheese
1 1/2 tablespoons red-wine vinegar
- Fill a 4-quart pasta pot three fourths full with water and bring to a boil for orzo.
- In a small heavy skillet heat 1/2 tablespoon oil over medium heat until hot 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 ground black pepper to taste. Add tomatoes and feta and gently toss to combine.
- Salt boiling water just before adding orzo; cook orzo, 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 topped with pine nuts.
Makes 2 main-dish servings.