Orzo Salad

Here's a recipe I've made the past two weekends.  It's simple, delicious, and very summery.  It's great for potlucks because it doesn't need to be refrigerated really.  Last weekend we had it along side a pig we roasted and this weekend we had it pool-side with some burgers and corn we grilled.

• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1/2 cup olive oil

• 6 cups chicken broth
• 1 pound orzo (or riso)

• 2 cups red and yellow teardrop or grape tomatoes, halved
• 1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
• 1 cup chopped fresh basil
• 1 cup chopped green onions
• 1/2 cup pine nuts, toasted

Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.

Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.

Read More http://www.epicurious.com/recipes/food/views/Orzo-with-Tomatoes-Feta-and-Green-Onions-234414#ixzz1uoOUe7RN

I measure the liquid ingredients but just chop up a bunch of onions, tomatoes, and basil.  I also omit the pine nuts because they tend to be pricey.  Careful about how much salt you put in the dressing as the feta is salty.

No idea the nutritional content of course.  I'm sure ya'll would not be amused by how I eat, but damn this does taste good.  It's super simple and ALWAYS a hit.  People ask how I make it as if there is some big secret.

It's good stuff!

Molly