Ingredients
1/4 c red wine vinegar
2 T fresh lemon juice
1 t honey
1/2 cup olive oil
6 cups chicken broth
1 pound orzo pasta
2 c red and yellow teardrop or grape tomatoes, halved
1 - 7 oz package feta cheese cut into 1/2 inch cubes (1-1/2 cups)
1 c chopped fresh basil
1c chopped green onions
1/2 cup pine nuts, toasted
Preparation
Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season viaigrete with salt and pepper. (can be made 2 days ahead . Cover and chill )
Bring broth to boil in heavy large saucepan. Stir in orzo, reduce heat to medium and cover partially, boil until tender but still firm to bite stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette, toss to coat. Season with salt and pepper. Can be made 2 hours ahead let stand at room temperature. Add pine nuts, toss
Serve at room temp
