Ingredients:
8 ounces orzo pasta ( about 1 cup)
1 1/2 tablespoons olive oil, divided
1/3 cup pine nuts
1 garlic cloves, minced
1/2 cup parsley, packed, then finely chopped
1 1/2 tablespoons red wine vinegar
salt and pepper, to taste
6 ounces cherry tomatoes, quartered
4 ounces feta cheese, crumbled
Directions:
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.
Servings: Serve
Time preparation: 10 min.
Time total: 30 min.