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Italian Orzo Salad

This light pasta salad is an ideal summer side dish for any potluck or picnic. It’s also great for a weeknight dinner. —Cindy Springsteen, Denver, Colorado
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 servings

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

  • In a large saucepan, bring broth to a boil; add pasta. Return to a boil. Cook, uncovered, until pasta is tender, 10-12 minutes. 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.
Nutrition Facts
2/3 cup: 288 calories, 12g fat (3g saturated fat), 11mg cholesterol, 630mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 10g protein.

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