Orzo Salad

ORZO SALAD WITH GRAPE TOMATOES AND HERBS

The Pasta:
8 oz Orzo

The Dressing:
2 tbsp Sherry Wine Vinegar
1/3 cup fresh lemon juice (about 2 lemons)
1/3 cup extra-virgin olive oil
1 tsp kosher salt
1/2 tsp freshly ground pepper

The Ingredients:

1-1/4 lbs grape tomatoes, cut in half
3/4 cup chopped green onion (white and green parts)
1/2 cup sliced pitted Kalamata olives
1/2 cup thinly sliced fresh basil
1/4 cup chopped fresh mint
2 tbsp chopped italian parsley
3/4 cup feta (buy the solid one then dice into 1/2 inch pieces, not crumbled)
1/4 cup toasted pine nuts (optional)

Cook the orzo in boiling water until tender. Drain and rinse under cold water, drain again. Transfer to a medium bowl and let cool.

When cool to the touch:

Whisk vinegar, lemon juice in a small bowl, gradually whisk in oil. Pour over the orzo.

Mix in all the ingredients EXCEPT the basil, feta and pine nuts. Cover and refrigerate.

About 2 hours before serving remove from refrigerator and add basil, feta and pine nuts. Let sit at room temperature. Check your seasonings and stir before serving. You can also leave out the feta if you don't want that.