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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This light pasta salad is an ideal summer side dish for any potluck or picnic. Itâs also great for a weeknight dinner. âCindy Springsteen, Denver, Colorado Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Just before serving, stir in cheese and pine nuts. Yield: 12 servings.
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