Another Recipe...

Since summer is fast approaching, I thought I'd post a great pasta salad recipe. It has a bit of a Greek twist to it, and came to me via the Navy. It's great warm, but I love it best the next day, chilled after the flavors have had a chance to mingle a little. Make sure you use fresh basil and don't get caught up in the grape tomatoes. I've used Roma and other heirloom varieties in different colors too. Enjoy!

Orzo Pasta Salad

Dressing

1/4 cup red wine vinegar
2 TBS fresh lemon juice
1 tsp honey
1/2 cup olive oil

Whisk together vinegar, lemon juice and honey in a small bowl, slowly whisk in olive oil. Season with salt and pepper. (Can be made 2 days ahead of time).

Pasta Salad

6 cups chicken broth
1 lb box of orzo or riso pasta

2 cups red and yellow teardrop or grape tomatoes, halved
1 (7 oz) pkg feta cheese, cut into cubes
1 cup chopped fresh basil
1 cup chopped green onions
1/2 cup pine nuts, toasted

Bring broth to a boil in large sauce pan, stir in pasta, reduce heat to medium and cover partially: cook until al dente, stirring occasionally. Drain pasta and transfer to a large wide bowl, tossing until slightly cool.

Pine nuts can be toasted in one of two ways: In large saute pan, add nuts to dry pan and toast over medium heat approximately 5 minutes. OR On a large cookie sheet spread nuts evenly over dry pan and roast at 375 degrees approximately 5-6 minutes.

Mix in tomatoes, feta, basil, and green onions, add vinaigrette and toss in pine nuts.