Orzo salad with grape tomatoes, feta and mint (Good Housekeeping)

2 c. orzo pasta
1 tbsp olive oil
1 pt grape tomatoes
1 lemon
1 c. crumbled feta cheese
1/3 c. pitted kalamata olives, sliced
1/3 c. loosely packed fresh mint leaves, chopped

Heat large covered saucepot of salted water to boiling on high. Add orzo and cook as label directs. Meanwhile, in a 12-inch skillet, heat oil on medium until hot. Add graped tomatoes; cook 5 to 6 minutes or until skins split, shaking pan occasionally. From lemon, grate 1 tsp peel and squeeze 1 tbsp juice and set aside. Remove skillet from heat. Rserve 1/4 cup orzo cooking water; drain orzo. Add orzo and cooking water to tomatoes in skillet, str in lemon peel and juice, fea cheese, olives, min and 1/4 tsp coarsely ground black pepper.

Number of Servings: 6

Recipe submitted by SparkPeople user JHENGESH.