I love any excuse to use the fresh summery basil from our garden. Always a crowd pleaser at potlucks and in the home, this easy to make Orzo dish makes a large amount, enough for leftovers or to bring in for lunch at work.
1 package of Orzo Pasta
2 pints of Cherry Tomatoes
1/2 Cup of Red Onion, minced
1/2 Cup of Green Onion, sliced into small rings
1/2 Cup of Pine Nuts
8 oz Feta, crumbled
4 (or more) Tablespoons of Fresh Basil, minced
Dressing:
1/2 Cup Olive oil
1/4 Cup of Red Wine Vinegar
1 teaspoon of honey
Salt1 & Pepper to taste
Cook the Orzo according to the instructions on the package – about 9 minutes.
While the pasta is cooking, slice tomatoes vertically, add them to a large mixing bowl and sprinkle evenly with about 1 tablespoon of salt. Mix in the red onions, green onions, fresh basil and pine nuts.
When the pasta is al dente, drain, run cool water over and set aside. Once cooled, crumble feta over the pasta and add to the tomato mixture.
For the dressing, mix the honey and vinegar in a small bowl. Whisking rapidly, drizzle in the olive oil until combined and add to the pasta.
Bon appetite!
1We used Himalayan Salt, known to have a high mineral content, purchased from Whole Foods.
