Source: National Pork Board

Orzo pasta mixed with onion, tomatoes, and mint

Servings

2 cup orzo pasta
1 medium onions , chopped
1 tbsp olive oil
3 tbsp low fat unsalted chicken broth
0.25 cup fresh lemon juice
0.25 cup chopped parsley
1 pint fresh cherry tomatoes , halved
3 oz fresh mint , minced
1 pinch salt and pepper

1 Cook orzo in 2 quarts boiling water until tender, about 6 to 8 minutes. Drain, rinse with cold water, drain again, place in large bowl and set aside.
2 Heat oil in large nonstick skillet over medium-high heat; saute onion until tender, stirring frequently, until browned and sweet, about 15 minutes.
3 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.

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