Orzo Salad with Tomatoes, Feta and Mint*

*Hot salad?

Salt and pepper
2 c. orzo pasta
1 T. extra virgin olive oil
1 pint grape tomatoes
1 lemon [plus 1 t. lemon peel]
1 c. crumbled feta cheese
1/3 c. pitted Kalamata olives, sliced
1/3 c. fresh mint leaves, chopped

Heat large covered saucepot of salted water to boiling on high. Add orzo and cook as label directs.

Meanwhile, in 12" skillet on medium, heat oil until hot. Add tomatoes; cook 5-6 min. or until skins split, shaking pan occasionally. From lemon, grate 1 t. peel and squeeze 1 T. juice; set aside.

Remove skillet from heat. Reserve 1/4 c. orzo cooking water; drain orzo. Add orzo and cooking water to tomatoes in skillet; stir in lemon peel and juice, feta, olives, mint, and 1/4 t. coarsely ground black pepper.

Serves 6.

From Potluck Favorites (Good Housekeeping magazine), p. 43.