Orzo with Tomatoes, Feta, and Green Onions


Yield: 8 servings


For the Dressing:

2 Tbsp Flying Olive Neapolitan Herb Balsamic Vinegar

1 tsp honey

? cup Flying Olive Lemon or Basil Extra Virgin Olive Oil or a Combination

? tsp Italian seasoning such as McCormick Italian Spice Grinder

For the Salad:

3 cups chicken broth

1/2 pound orzo (1/2 box)

1 cup red and yellow teardrop or grape tomatoes, halved

8-ounces crumbled feta cheese or the same amount of a block of feta, cut into 1/2-inch cubes (about 1 1/2 cups)

1/2 cup chopped fresh basil

? cup chopped green onions


Whisk vinegar and honey in small bowl. Gradually whisk in the Flying Olive EVOO of Choice. Season with Itallian spices, salt and pepper. (The dressing can be made 2 days ahead. Cover and place it in the refrigerator.

Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until al dente, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.

Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.

Submitted by Barb L.