Orzo with Cherry Tomatoes, Feta and Mint

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 servings
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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


  1. 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.
  2. While the pasta is cooking, heat 1/4 cup of the olive oil in a large saute pan over medium-low heat. Add the shallots and garlic, and saute until the shallots begin to soften and the garlic is fragrant, about 1 minute. Add the cherry tomatoes and cook just to warm through, about 1 minute.
  3. Add the warm tomato mixture to a large bowl along with the feta, arugula, mint, balsamic vinegar, salt and pepper. Drain the orzo and add it to the bowl. Drizzle with the remaining 1/4 cup olive oil. Toss well and serve.

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