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In a pan, heat extra virgin olive oil and blister the cherry tomatoes along with minced garlic.
Cook the orzo in water or broth following the package instructions until al dente.
Once the orzo is cooked, combine it with the blistered tomatoes in the pan.
Mix in Greek yogurt and a generous amount of Parmesan cheese to form a creamy sauce.
Season the dish with kosher salt and black pepper according to your taste.
Before serving, garnish with freshly chopped parsley.