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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I had some gluten-free orzo on hand and was looking for a good salad....Giada rode to the rescue! Fresh and summery with tomatoes and basil, creamy and tangy with the feta and a little bite of green onion to snap up the flavor. Read more . Wonderful summer side! When I told my daughter how good it was, she made it with couscous and had wonderful results, too! Ingredients:
1/4 cup red wine vinegar |
2 tablespoons fresh lemon juice |
1 teaspoon honey |
1/2 cup olive oil |
6 cups chicken broth , i used chicken soup base mixed w 6 c. water. |
1 pound orzo, i used gf biaglut gemmini |
2 cups cherry tomatoes, halved |
7 ounces feta cheese, cubed |
1 cup fresh basil, chopped |
1 cup green onions, sliced thin |
1/2 cup pine nuts, or slivered almonds |
Directions:
1. Whisk vinegar, lemon juice and honey together. Whisk in oil.
2. Cook orzo in boiling chicken broth until barely tender...still some bite to it. Drain, place in large container and spread out. Toss with fork occasionally until cool
3. Mix tomatoes, feta, basil and green onions into orzo. Add vinaigrette and toss. Add nuts. toss again and serve at room temp. A little extra lemon juice is nice, too.
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