The Pioneer Woman Tasty Kitchen
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Fast and Fresh Orzo Salad with Tomatoes, Basil and Feta

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This light and refreshing orzo salad is the perfect summer dinner. The flavors are amazing, everything from fresh tomatoes to creamy feta, fragrant basil to toasted pine nuts.

Ingredients

  • FOR THE VINAIGRETTE:
  • ¼ cups Red Wine Vinegar
  • 2 Tablespoons Fresh Lemon Juice
  • 1 teaspoon Honey
  • ⅓ cups Olive Oil
  • FOR THE SALAD:
  • 12 ounces, weight Orzo Pasta
  • 6 cups Chicken Broth
  • 2 cups Grape Or Cherry Tomatoes, Halved
  • 4 Tablespoons Thinly Sliced Chives Or Green Onions
  • 3 Tablespoons Chopped Fresh Basil
  • 1 cup Arugula Or Baby Spinach, Coarsely Chopped
  • Salt And Pepper, to taste
  • 1 cup Feta Cheese, Crumbled
  • ½ cups Pine Nuts, Toasted (heat Them In A Dry Skillet Over Medium-low Heat, Tossing Often Until Golden)

Preparation

1. For the dressing, whisk together the vinegar, lemon juice, honey and oil. Season to taste with a bit of salt and pepper. Set aside.
2. For the salad, cook the orzo in the chicken broth until tender, according to package directions. Drain well but do not rinse. Let the pasta cool to room temperature, tossing often so it doesn’t stick together (stir in 1-2 tablespoons of the dressing if the pasta is overly sticky). Toss the cooled pasta with the tomatoes, chives or green onions, basil, and arugula or spinach.
3. Pour the vinaigrette over the salad and stir to coat the ingredients with the dressing. Season with salt and pepper, if needed. Sprinkle the feta and pine nuts over the top and toss lightly. Serve at room temperature.

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Rachel on 11.11.2013

This is so yummy and so easy. I usually cook this up at night and stick it in the fridge. My whole family will eat it for lunch for the next couple days…that is if we can keep from sticking our spoons in it in between meals.

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