Whole Wheat Orzo Salad

Orzo Salad

Whole Wheat Orzo Salad
  • 6 cups chicken or vegetable broth
  • 2 cups whole wheat orzo
  • ¼ cup red wine vinegar
  • ¼ cup water
  • ¼ cup olive oil
  • 1 tsp honey
  • juice of ½ fresh lemon
  • 2 cups red or yellow teardrop tomatoes, halved
  • 8 oz feta cheese, cut into ½ inch cubes
  • 1 cup loosely packed fresh basil, chopped
  • 1-2 bunches scallions, finely diced
  • ½ cup pine nuts, toasted
  1. Bring broth to a boil in a large pot.
  2. Stir in orzo, reduce heat to medium and simmer until tender but firm to bite, about 10 minutes, stirring occasionally.
  3. Drain orzo and transfer to large bowl, tossing frequently to cool.
  4. To make dressing, combine vinegar, water, lemon juice and honey in small bowl.
  5. Gradually whisk in olive oil to vinegar mixture. Season with salt and pepper to taste.
  6. Mix tomatoes, feta, basil and scallions with orzo.
  7. Add dressing and toss to coat. Top with toasted pine nuts just before serving.
To toast pine nuts:
Place a small skillet over medium heat. Add pine nuts and stir constantly until slightly browned. Do not overcook. It is not necessary to use oil in toasting pine nuts.