Orzo Salad with Grape Tomatoes, Feta, and Mint

• 2 c. orzo pasta
• 1 tbsp. olive oil
• 1 pt. grape tomatoes
• 1 lemon
• 1 c. crumbled feta cheese
• 13 c. pitted kalamata olives
• 13 c. fresh mint leaves
• 1/4 tsp. coarsely ground black pepper

1. Heat large covered saucepot of salted water to boiling on high.
2. Add orzo and cook as label directs.
3. Meanwhile, in 12-inch skillet, heat oil on medium until hot.
4. Add grape tomatoes; cook 5 to 6 minutes or until skins split, shaking pan occasionally.
5. From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice; set aside.
6. Remove skillet from heat.
7. Reserve 1/4 cup orzo cooking water; drain orzo.
8. Add orzo and cooking water to tomatoes in skillet; stir in lemon peel and juice, feta, olives, mint, and 1/4 teaspoon coarsely ground black pepper.

orzo pasta, olive oil, grape tomatoes, lemon, feta cheese, olives, mint, ground black pepper

Taken from www.delish.com/recipefinder/orzo-salad-tomatoes-feta-mint-ghk (may not work)