makes 8-10 servings
For the salad:
2 1/2 cups orzo
4 cups low-sodium vegetable broth
2 cups water
1 tablespoon extra virgin olive oil
1 cup red grape tomatoes, halved
1 cup yellow grape tomatoes, halved
4 tablespoons thinly sliced green onions (white and green parts)
3 tablespoons chopped fresh basil (I used a combination of purple and green basil)
1 cup baby spinach leaves, coarsely chopped
1 cup feta cheese crumbles
1/4 cup pine nuts, toasted
For the vinaigrette:
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/3 cup olive oil
salt and pepper, to taste
1. Stir together the vegetable broth and water in a heavy-bottomed stock pot and bring to a boil. Add the orzo pasta and cook according to the manufacturer's instructions (approximately 9 minutes).
2. Drain the cooked pasta and place in a large serving bowl. Stir in one tablespoon of olive oil to prevent the orzo from clumping together and let cool to room temperature.
3. Once cooled, add in the halved tomatoes, sliced green onions, chopped basil, and chopped spinach. Stir to combine. Stir in the feta cheese and pine nuts.
4. To make the vinaigrette, whisk together the red wine vinegar, lemon juice, honey, and olive oil. Season to taste with salt and pepper.
5. Pour the vinaigrette over the orzo salad and stir to combine. If you don't plan to serve the salad immediately, reserve about 1/3 cup of the dressing and add the dressing, along with the pine nuts, just before serving.