Orzo Salad with Cherries and Feta

1. Pit the cherries and place them in a bowl. Let them sit in the bowl while you make the pasta. (Some of the cherry juice will drain into the bowl.)
2. Cook the pasta to al dente according to package directions, then drain and rinse with cold water. Pour the pasta into a large bowl and set aside.
3. Slice the pitted cherries into thin rounds, and set them aside in a different bowl.
4. Using the first bowl with the cherry juice – add the shallots and mix them into the juice.
5. Then add a sprinkle of salt, the oil and the vinegar into the bowl with the shallots. Mix around to create a dressing.
6. Add the dressing and the shallots, along with about ¼ cup of the minced parsley to the pasta.
7. Mix the pasta to coat.
8. Add the cherries and stir to mix.
9. Crumble the feta cheese over the pasta and gently stir in.
10. Add the almonds and the rest of the curly parsley and gently combine.
11. Serve the pasta at room temperature or chilled.