Orzo Salad With Feta And Cherry Tomatoes Recipes

ORZO WITH FETA AND TOMATOES

Steps:

• Heat water in large sauce pot to boil and add pasta, cook to al dente.
• Melt butter in the pot while still hot and combine with feta. Add cooked pasta to feta butter and toss with parsley and tomatoes, season with a little pepper.

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, 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. Add the tomatoes and 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, add it to the tomato mixture and toss to coat. Drizzle with the remaining 1/4 cup olive oil and serve.

ORZO SALAD WITH TOMATOES, FETA, AND RED ONION

Steps:

• Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season with salt and pepper.
• Bring broth to boil. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite. Drain. Transfer to large wide bowl, tossing until cool.
• Mix cherry tomatoes, feta, basil, and red onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper.
• Add pine nuts; toss. Serve at room temperature.

ORZO WITH FETA, GREEN BEANS, AND TOMATOES

Steps:

• Fill a 4-quart kettle three fourths full with salted water and bring to a boil for beans and orzo.
• Chop onion and mince garlic. Quarter and seed tomatoes. Cut quarters lengthwise into 1/4-inch-thick slices. Trim beans and cut into 1-inch pieces. In a large skillet cook onion and garlic in oil over moderate heat until onion is softened. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes. Remove skillet from heat.
• Have ready a bowl of ice and cold water. In boiling salted water blanch beans 1 minute. With a slotted spoon transfer beans to ice water to stop cooking. Drain beans well in a colander and pat dry. Add beans to tomato mixture and return water in kettle to a boil. Boil orzo until al dente and drain in colander. Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well.

ORZO WITH FETA, TOMATOES, AND DILL

Steps:

• Toss together oil, tomatoes, dill, zest, and 1/2 teaspoon each of salt and pepper in a large serving bowl. Let stand at least ten minutes
• Meanwhile, cook orzo in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until al dente
• Drain orzo and toss with tomato mixture. Add feta and toss again.