Lemony Orzo, Roasted Tomato & Arugula Salad
  • 3 tablespoons extra-virgin olive oil
  • 2 cups cherry tomatoes
  • ½ cup chopped dill
  • 1 teaspoon grated lemon zest
  • juice of lemon
  • 1 cup orzo
  • 1½ cups crumbled feta (6 ounces)
  • large bunch of fresh arugula
  1. Preheat oven to 450 degrees. Set a small pot of water to boil.
  2. Toss together a drizzle of olive oil, tomatoes, and a sprinkle of salt & pepper on a baking sheet. Roast for 10 minutes.
  3. Boil the orzo until al dente. (5-8 minutes, depending on your package directions.)
  4. Toss the arugula, feta, dill, lemon zest, lemon juice, and salt and pepper in a large serving bowl.
  5. Drain orzo, rinse briefly with cold water to halt the cooking.
  6. Remove tomatoes from oven when they have burst and are beginning to char. (About 10 minutes.)
  7. Toss the salad with the slightly cooled tomatoes and orzo. Serve.
Recipe by 5 Minutes for Mom at http://www.5minutesformom.com/77623/orzo-tomato-arugula-salad/