Orzo Salad With Tomatoes, Feta, and Red Onion |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Adapted from a 2006 Bon Apetit recipe Ingredients:
1/4 cup white wine vinegar |
2 tablespoons lemon juice |
1 teaspoon honey |
1/2 cup olive oil |
6 cups vegetable broth |
1 lb orzo pasta |
2 cups yellow cherry 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 red onion |
1/2 cup pine nuts, toasted |
Directions:
1. Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season with salt and pepper.
2. Bring broth to boil. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite. Drain. Transfer to large wide bowl, tossing until cool.
3. Mix cherry tomatoes, feta, basil, and red onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper.
4. Add pine nuts; toss. Serve at room temperature.
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