Minted Orzo with Tomatoes

This pasta dish can be made ahead of time, adding the tomatoes and mint just before serving.

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 minced parsley
1 pint cherry tomatoes, halved
1/3 cup fresh mint leaves, minced
Salt and pepper

Cook orzo in 2 quarts boiling water until tender, about 6-8 minutes. Drain, rinse with cold water, drain again, place in large bowl and 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.

Servings: 8
Source: The National Pork Board