Orzo with Tomatoes, Feta, and Green Onions
A refreshing Mediterranean-style pasta salad featuring orzo tossed with colorful tomatoes, crumbled feta, fresh herbs, and toasted pine nuts in a tangy lemon-vinegar dressing. Perfect for summer gatherings or as a light main dish.
Ingredients
- •¼ cup red wine vinegar
- •2 tablespoons fresh lemon juice
- •1 teaspoon honey
- •½ cup olive oil
- •6 cups chicken broth
- •1 pound orzo
- •2 cups grape tomatoes
- •7 ounce feta cheese
- •1 cup fresh basil
- •1 cup green onions
- •½ cup pine nuts
- •toasted
Cooking Instructions
- 1.
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.)
5 min
- 2.
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.
20 min
- 3.
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.
10 min
