This recipe is great to bring to a summer cookout or to add as a side (or even as your main dish) to your evening meal. It’s even better the second day! (Another one of my *most requested* recipes!!!)

Italian Orzo Salad:

Italian Orzo Salad

♦ 6 cups chicken broth
♦ 1 package (16 ounces) orzo pasta
♦ 1/3 cup olive oil
♦ 1/4 cup red wine vinegar
♦ 2 tablespoons lemon juice
♦ 1 tablespoon honey
♦ 1/2 teaspoon salt
♦ 1/2 teaspoon pepper
♦ 2 cups chopped plum tomatoes
♦ 1 cup chopped seeded peeled cucumber
♦ 1 cup fresh basil leaves, thinly sliced
♦ 4 green onions, chopped
♦ 1/2 cup fresh baby spinach, chopped
♦ 1-3/4 cups (7 ounces ) crumbled feta cheese
♦ 1/2 cup pine nuts, toasted

In a large saucepan, bring broth to a boil; add pasta. Return to a boil. Cook, uncovered, for 10-12 minutes or until pasta is tender.
Meanwhile, in a small bowl, whisk the oil, vinegar, lemon juice, honey, salt and pepper.

In a large bowl, combine the tomatoes, cucumber, basil, onions and spinach. Drain pasta; add to tomato mixture. Drizzle with dressing; toss to coat.

Chill until serving. Just before serving, stir in cheese and pine nuts.

(Pine nuts not shown!)