Orzo with Cherry Tomatoes, Feta and Mint

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1 pound orzo

1/2 cup extra-virgin olive oil

1 medium shallot, finely chopped

1 clove garlic, peeled and smashed

2 pints cherry tomatoes, quartered

1 cup crumbled feta

1 cup arugula

1/2 cup chopped fresh mint

3 tablespoons white balsamic vinegar

1 1/4 teaspoons kosher salt, plus for the pasta water

1/4 teaspoon freshly ground black pepper