Orzo Salad with Grape Tomatoes, Feta, and Mint


Yields: 6 side-dish servings

Total Time: 20 min

Prep Time: 12 min

Cook Time: 8 min


  • 2  cup(s) orzo pasta
  • 1  tablespoon(s) olive oil
  • 1  pint(s) grape tomatoes
  • 1   lemon
  • 1  cup(s) crumbled feta cheese
  • 1/3  cup(s) pitted Kalamata olives, sliced
  • 1/3  cup(s) (loosely packed) fresh mint leaves, chopped
  • 1/4  teaspoon(s) coarsely ground black pepper


  1. Heat large covered saucepot of salted water to boiling on high. Add orzo and cook as label directs.
  2. Meanwhile, in 12-inch skillet, heat oil on medium until hot. Add grape tomatoes; cook 5 to 6 minutes or until skins split, shaking pan occasionally. From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice; set aside.
  3. Remove skillet from heat. Reserve 1/4 cup orzo cooking water; drain orzo. Add orzo and cooking water to tomatoes in skillet; stir in lemon peel and juice, feta, olives, mint, and 1/4 teaspoon coarsely ground black pepper.


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