Fast and Fresh Orzo Salad with Tomatoes, Basil and Feta
"This salad, if refrigerated longer than an hour, will get a bit dry so if you want to make it in advance, consider increasing the dressing ingredients by half and reserving some of that dressing to pour over the salad right before serving (also, wait to add pine nuts right before serving)...."
INGREDIENTS
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1/4 cup red wine vinegar
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2 tablespoons fresh lemon juice
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1 teaspoon honey
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1/3 cup olive oil
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12 ounces orzo pasta
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6 cups chicken broth
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2 cups grape or cherry tomatoes, halved
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4 tablespoons thinly sliced chives or green onions
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3 tablespoons chopped fresh basil
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1 cup arugula or baby spinach, coarsely chopped
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Salt and pepper to taste
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1 cup feta cheese, crumbled
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1/2 cup pine nuts, toasted (heat them in a dry skillet over medium-low heat, tossing often until golden)
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