In the summer my kids love this salad as a meal, served with steamed artichokes and fruit; or serve it as a side dish year-round. If you can’t find whole wheat orzo, it’s also good as a standard pasta salad with any whole wheat pasta, such as penne or farfalle.
6 cups vegetable broth
2 cups whole wheat orzo
¼ cup red wine vinegar
¼ cup water
¼ cup olive oil
1 tsp honey
juice of ½ fresh lemon
2 cups red or yellow teardrop tomatoes, halved
8 oz feta cheese, crumbled
1 cup loosely packed fresh basil, thinly sliced
1 bunch scallions, white and green parts finely diced
½ cup pine nuts, toasted
Bring broth to a boil in a large pot.
Stir in orzo, reduced heat to medium, and simmer until tender but firm to bite, about 10 minutes, stirring occasionally.
Drain orzo and transfer to large bowl, tossing frequently to cool.
To make dressing, combine vinegar, water, lemon and honey in small bowl, then gradually whisk in olive oil. Season with ground black pepper if desired.
Mix tomatoes, feta, basil and scallions with orzo.
Add dressing and toss to coat. Top with toasted pine nuts just before serving.