Ingredients

Vinaigrette:

• ¼ cup Red Wine Vinegar
• FRENCH PANTRY Herbs De Provence Herb Blend
• 2 tablespoons fresh Lemon Juice
• 1 teaspoon Honey
• 1/3 cup Olive Oil

 Salad:

• 12 ounces Orzo Pasta
• 6 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 Arugula or 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)

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bon COOK Products Used

Stainless Steel Mixing Bowl, Santoku Chef Knife, Whisk, Set of Three Spatulas, FRENCH PANTRY Herbs De Provence Herb Blend

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Directions

Dressing:

1. In a small bowl, Whisk together the vinegar, Herbs, Lemon Juice, Honey and Olive Oil and season to taste with Salt and Pepper, then set aside            

Salad:

1. Cook the Orzo in the Chicken Broth until tender, according to package directions. When cooked, drain well but do not rinse, then transfer to Mixing Bowl
2. Let Pasta cool to room temperature, tossing often so it doesn’t stick together. Stir in 1-2 tablespoons of Dressing if the Pasta is overly sticky.
3. Toss the cooled Pasta with Tomatoes, Chives/Green Onions, Basil and Arugula or Spinach, then pour the vinaigrette over the salad and stir to coat
4. Salt and Pepper, if needed and sprinkle the Feta and Pine Nuts over the top and toss lightly. Serve at room temperature

*bon TIP: If refrigerated more than an hour, increase the Dressing ingredients by half and pour over salad right before serving with the Pine Nuts                                                     
          

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Time:

Active Time: 40 minutes
Total Time: 40  minutes

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Recipe Yield

6 Servings