This pasta dish can be made ahead of time, adding the tomatoes and mint just before serving.  Pairs well with Mediterranean Grilled Pork Roast.

Ingredients

  • 2 cups orzo (small, rice-shaped pasta)
  • 1 onion (chopped)
  • 1 tablespoon olive oil
  • 3 tablespoons chicken broth
  • 1/4 cup lemon juice
  • 1/4 cup parsley (minced)
  • 1 pint cherry tomatoes (halved)
  • 1/3 cup fresh mint (minced)
  • salt
  • pepper

Directions

  1. Cook orzo in 2 quarts boiling water until tender, about 6-8 minutes. Drain, rinse with cold water, drain again, place in large bowl ans set aside. Heat oil in large nonstick skillet over medium-high heat; saute onion until tender, stirring frequently, until browned and sweet, about 15 minutes. In a large bowl, toss orzo with onion, broth, lemon juice and parsley. Cover and chill if making ahead. Bring to room temperature; stir in tomatoes and mint; season with salt and pepper to taste.
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