Mediterranean Orzo Salad

January 28, 2015

Have you ever woken up in the morning already excited about what you're going to cook for dinner that night? This dish did that to me. I was craving it all day long and started making dinner early because I couldn't wait to devour it.

Vinaigrette:
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/3 cup olive oil

Salad:
12 ounces orzo pasta
5 cups chicken broth
2 cups grape or cherry tomatoes, halved
4 tablespoons thinly sliced chives or green onions
3 tablespoons chopped fresh basil
1 cup baby spinach, coarsely chopped
Salt and pepper to taste
1 cup feta cheese, crumbled
½ cup pine nuts, toasted (heat them in a dry skillet over medium-low heat, tossing often until golden)

For the dressing, whisk together the vinegar, lemon juice, honey and oil. Season to taste with a bit of salt and pepper. Set aside. For the salad, cook the orzo in the chicken broth until tender according...
See the full directions on my site

Nutritions

Calories
960

Sodium
1367mg
56% DV

Fat
49g
76% DV

Protein
9g
18% DV

Carbs
11g
3% DV

Fiber
4g
18% DV