Orzo Salad With Feta And Cherry Tomatoes

• 8 ounces orzo pasta (about 1 cup)
• 1 1/2 tablespoons olive oil, divided
• 1/3 cup pine nuts
• 1 garlic clove, minced
• 1/2 cup parsley, packed, then finely chopped
• 1 1/2 tablespoons red wine vinegar
• salt and pepper, to taste
• 6 ounces cherry tomatoes, quartered
• 4 ounces feta cheese, crumbled

1. Fill a 4 qt pot three-fourths full with salted water and bring to boil for orzo.
2. In a small heavy skillet, heat 1/2 TBS olive oil over moderate heat until hot but not smoking and saute pine nuts, stirring frequently until golden, about 2 minutes; transfer nuts to paper towel to drain and cool.
3. In a large bowl, whisk together garlic, parsley, vinegar, salt and pepper; drizzle in remaining TBS olive oil, whisking all the while.
4. Add tomatoes and feta to the dressing, tossing to combine.
5. Cook orzo in boiling water until al dente; drain and rinse until just warm, then drain completely.
6. Toss orzo and pine nuts with dressing, coating thoroughly, then serve.

orzo pasta, olive oil, pine nuts, garlic, parsley, red wine vinegar, salt, cherry tomatoes, feta cheese

Taken from www.food.com/recipe/orzo-salad-with-feta-and-cherry-tomatoes-126665 (may not work)