first class orzo with tomatoes feta and green onions vest

orzo with tomatoes feta and green onions

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ORZO WITH TOMATOES, FETA, AND GREEN ONIONS

"This is a colorful salad and would be a good fit for a potluck or summer gathering."

Ingredients

  • 1⁄4cup red wine vinegar
    2tablespoons fresh lemon juice
    2tablespoons honey
    1⁄2cup olive oil
    4cups water
    2cups chicken broth
    1lb orzo pasta
    2cups mixed red and yellow pear tomatoes or 1 lb grape tomatoes, halved
    1(7 ounce) package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
    1cup fresh basil, chopped
    1cup green onion, chopped
    1⁄2cup black olives (or kalameta, sliced)
    1⁄2cup pine nuts, toasted

Direction

  1. Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil until it emulsifies. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.).
  2. Bring water and 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.
  3. Mix tomatoes, feta, basil, olives, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper.
  4. Add pine nuts right before serving; toss. Garnish with fresh parsley.