Orzo Salad

Vinaigrette

Whisk:

1/4 cup red wine vinegar

2 T fresh lemon juice

1 tsp. honey

Gradually whisk in 1/2 cup olive oil

add salt & pepper

Cover & chill.

May be made 2 days prior.

Bring 6 cups chicken broth to a boil. Stir in 1 lb. Orzo, reduce heat to medium. Cover pan partially. Cook until tender, stirring occasionally. Drain, then transfer to a large, wide bowl. Toss. Once cool add:

1 cup grape tomatoes, halved

7 oz. crumbled feta cheese

1 cup chopped, fresh basil

1 cup chopped green onions

Toss all together, add vinaigrette. May need more salt & pepper.

Serve at room temperature.

** May add 1/2 cup nuts (pine nuts or slivered almonds)