A delightful Mediterranean-inspired orzo salad featuring cherry tomatoes, fresh herbs, and a tangy dressing.
Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8-10 minutes.
Stir the orzo occasionally to prevent it from sticking together.
While the orzo cooks, halve the cherry tomatoes and chop the fresh basil and mint.
Use a sharp knife to avoid squishing the tomatoes.
In a mixing bowl, whisk together the olive oil, red wine vinegar, and minced garlic to make the dressing.
Taste the dressing and adjust the seasoning to your preference.
Drain the cooked orzo and rinse under cold water to cool it down. Add it to the mixing bowl with the dressing.
Ensure the orzo is well-drained to avoid diluting the dressing.
Add the cherry tomatoes, basil, mint, toasted pine nuts, and crumbled feta cheese to the bowl. Toss gently to combine.
Mix gently to keep the ingredients intact and visually appealing.
Season the salad with salt and freshly ground black pepper to taste. Serve immediately or chill for later.
Let the salad sit for a few minutes to allow the flavors to meld together.
