Orzo with Cherry Tomatoes, Feta and Mint

• 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.
2. Add the orzo and cook until tender but still firm to the bite, about 7 minutes.
3. While the pasta is cooking, heat 1/4 cup of the olive oil in a large saute pan over medium-low heat.
4. Add the shallots and garlic, and saute until the shallots begin to soften and the garlic is fragrant, about 1 minute.
5. Add the cherry tomatoes and cook just to warm through, about 1 minute.
6. Add the warm tomato mixture to a large bowl along with the feta, arugula, mint, balsamic vinegar, salt and pepper.
7. Drain the orzo and add it to the bowl.
8. Drizzle with the remaining 1/4 cup olive oil.
9. Toss well and serve.

orzo, extravirgin olive oil, shallot, clove garlic, tomatoes, feta, arugula, fresh mint, white balsamic vinegar, kosher salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/orzo-with-cherry-tomatoes-feta-and-mint.html (may not work)