Orzo Salad with Grape Tomatoes, Feta, and Mint

 

Orzo Salad with Grape Tomatoes, Feta, and Mint

Fixings:

2 c. orzo pasta

1 tbsp. olive oil

1 pt. grape tomatoes

1 lemon

1 c. disintegrated feta cheddar

⅓ c. pitted Kalamata olives

⅓ c. new mint leaves

¼ tsp. coarsely ground dark pepper

Bearings:

Heat huge covered saucepot of salted water to bubbling on high. Add orzo and cook as name coordinates.Mini-red-velvet-bundt-cakes.

In the interim, in 12-inch skillet, heat oil on medium until hot. Add grape tomatoes; cook 5 to 6 minutes or until skins split, shaking skillet periodically. From lemon, grind 1 teaspoon strip and press 1 tablespoon juice; put away.Mom-tuna-casserole-with-potato-chips.

Eliminate skillet from heat. Hold 1/4 cup orzo cooking water; channel orzo. Add orzo and cooking water to tomatoes in skillet; mix in lemon strip and squeeze, feta, olives, mint, and 1/4 teaspoon coarsely ground dark pepper. Appreciate it !!!Cucumber-salmon-roulade-bites.

Orzo Salad with Grape Tomatoes, Feta, and Mint VIDEO