What's On the Side: Orzo Salad with Tomato, Basil, and Feta

Hot summer days call for cold salads. While I am super-antsy for all the fresh produce that comes with the arrival of summer, I am happy to say that the herb garden on our deck is already going gangbusters. So, while the tomatoes in my salad might not be local, I can at least make up for that with fresh herbs that our growing literally steps away from my kitchen.

Our friends invited D and I over for dinner the other night and I of course couldn't arrive empty-handed. Because they were grilling out, my first thought was to make some sort of pasta salad, and since I had a nearly-full box of orzo in the pantry I decided that would be the main ingredient. To add color (and flavor, of course) I used both red and orange grape tomatoes, though a single variety would work just as well. Green onions, spinach, and fresh basil round out the flavor profile. The addition of (a generous amount of) feta crumbles as well as toasted pine nuts (a splurge, but so worth it) complete this perfect-for-a-picnic pasta salad. You can serve it cold or at room temperature, and it tastes even better the next day.

If you choose to make the salad ahead of time, reserve some of the dressing to add just before serving. Also, hold off on adding the toasted pine nuts until right before serving, too.

Orzo Salad with Tomato, Basil, and Feta (printer-friendly version)

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.

(adapted from this Mel's Kitchen Cafe recipe)