Totally delicious and fresh tasting that’s what this is. Looking for an easy, fresh side dish? This could be it. It’s very easy and took about 1/2 hour to make whole recipe and I served it alongside Mustard Glazed Salmon for dinner. Mint gives this dish the most wonderful layer of flavor, don’t leave it out. Tastes and looks like Summertime in a bowl. Easy, quick and packed full of flavor, you can even add crushed red pepper for a little heat if you like.
Perfection!!!!
Ingredients:
1 pound orzo pasta
1/4 cup olive oil plus 1/8 cup olive oil
1 medium shallot, finely chopped
1 clove garlic, minced
1 pint cherry tomatoes, quartered
1 cup or more feta cheese use as much or as little as you like but at least 1 cup for that tang and bite. I used crumbled feta which makes it a little easier to work with. Block of Feta is fine and equally delicious, you’ll just have to cut it up.
1 cup or more arugula ( I used a little more) but use at least 1 cup
1/2 cup fresh mint , chopped ( don’t omit)
3 Tablespoons white balsamic vinegar
1 teaspoon kosher salt ( you may want to taste before adding this , I used 1 teaspoon )
1/4 teaspoon freshly ground black pepper ( you may want to taste before adding this as well, this is what I did)
Directions:
Prepare orzo according to box directions for al dente and make sure you add salt to water
While the pasta is cooking, heat 1/4 cup of the olive oil in a large sauté pan over medium-low heat. Add the shallots and garlic, and sauté until the shallots soften and the garlic is fragrant, about 3 minutes on a very low heat. Be careful not to burn! Add the cherry tomatoes, and then heat for another few minutes and then I put heat on the lowest setting and let tomatoes just sit on stove-top while orzo cooked. ( about 5 more minutes)
Add tomato mixture to a large bowl along with the feta, arugula, mint and balsamic vinegar.
Drain the orzo and allow to cool a little bit. Add it to the bowl, and drizzle app. 1/8 of a cup of olive oil. Toss well . Taste for Salt and Pepper, I added 1 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Adjust seasoning to your taste. I put it in refrigerator till we ate dinner, it can be served cold or warm, delicious either way.
Toss and Serve.
1/4 teaspoon freshly ground black pepper
Cooking with Candi 