Orzo with Tomatoes, Feta and Green Onions

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¼ C red wine vinegar
2 Tbs fresh lemon juice
1 tsp honey
½ C olive oil
6 C chicken broth
1 lb orzo
2 C cherry tomatoes, halved
7 oz feta cheese
1C chopped fresh basil
1 C chopped green onions
½ C roasted pine nuts


Whisk vinegar, lemon juice and honey in bowl. Gradually

Whisk in oil.

Season with salt and pepper.

Bring broth to a boil. Stir in orzo. Reduce heat.

Boil until tender.

Drain. Cool. Mix all the vegetables into the orzo.

Add vinaigrette and toss. Add pine nuts and serve

cold or room temperature.