Recipe: Orzo Pasta Salad with Tomato, Basil and Feta

Ingredients

• 1/4 cup red wine vinegar
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/3 cup olive oil

• 340g orzo pasta
• 6 cups chicken broth
• 2 cups grape or cherry tomatoes, halved
• 4 spring onions or bunch chives, thinly sliced
• 3 tbsp fresh basil, chopped
• 1 cup baby spinach, coarsely chopped
• Salt and pepper to taste
• 1 cup feta cheese, crumbled
• ½ cup pine nuts, toasted (heat them in a dry skillet over medium-low heat, tossing often until golden)

Method

• Whisk together the vinegar, lemon juice, honey and oil. Season to taste and set aside.
• Cook the orzo in the chicken broth until tender, stirring often so it doesn’t stick.  Drain well but do not rinse. Stir in a little dressing so the pasta doesn’t stick whilst cooling.
• Add the tomatoes, spring onions, basil and spinach to orzo.
• Pour the vinaigrette over the salad mix and stir to coat.  Season with salt and pepper and transfer to serving platter.
• Sprinkle the feta and pine nuts over the top.