- 1/2 pound orzo (rice-shaped pasta; about 1 cup)
- 1 1/2 tablespoons olive oil
- 1/3 cup pine nuts
- 1 small garlic clove
- 1/2 cup packed fresh flat-leafed parsley leaves
- 6 ounces cherry tomatoes (about 1/2 pint)
- 1/4 pound feta
- 1 1/2 tablespoons red-wine vinegar
- Fill a 4-quart pasta pot three fourths full with salted water and bring to a boil for orzo.
- In a small heavy skillet heat 1/2 tablespoon oil over moderate heat until hot but not smoking and sauté pine nuts with salt to taste, stirring frequently, until golden, about 2 minutes. Transfer nuts to paper towels to drain and cool.
- Mince garlic and chop parsley. Quarter tomatoes and coarsely crumble feta. In a large bowl whisk together garlic, parsley, vinegar, remaining tablespoon oil, and salt and pepper to taste. Add tomatoes and feta and gently toss to combine.
- Cook orzo in boiling water, stirring occasionally, until al dente. In a large sieve drain orzo and rinse slightly until just warm. Drain orzo well and add to tomato mixture, tossing until just combined.
- Serve orzo topped with nuts.