Orzo with Feta and Tomatoes

I went to a friends birthday party the other weekend where we celebrated pot luck style and everyone brought a dish. One of my favorite things to do is to find a recipe and add or make changes to it to make it my own. When thinking about what to make that would feel a lot of people and transport easily this orzo recipe immediately came to mind. I found it a long time ago on the Food Network website.

The greatest thing about it – it can be served both hot or cold and is delicious both ways!

Recipe adapted from Rachel Ray.

Orzo with Feta and Tomatoes

Author: Emily Goodman

Ingredients

1 lb orzo
Salt (to taste)
4 tablespoons butter
1 shallot (diced)
1 pint of grape tomatoes (halved)
Large handful of parsley leaves (chopped)
2 cups of feta cheese
1 tablespoon of lemon juice
Freshly ground black pepper

Instructions

Boil water and add the orzo. Cook until al dente. Drain and coat the orzo with olive oil to keep it from sticking.
While the orzo is cooking peel and dice the shallot. Cut the grape tomatoes in half and pull the parsley leaves off the stems and chop.
Melt the butter in the same pot that you cooked the orzo over a medium heat. Add the shallot and saute until translucent.
Turn the heat off. Add the feta cheese and the cooked orzo.
Toss with the parsley and tomatoes.
Add the lemon juice and season with pepper to taste.