Every now and then I make a really share-worthy meal, and this is one of them. I wanted to find a yummy, cold summer salad, and this is an adaptation of one I found and changed around a bit. Matthew and I are completely obsessed with it. It may look un-assuming, but believe me it's not. One bite, and you'll get it.
This recipe can be served as a side dish or a complete meal. We like it as a complete meal, and leftovers for lunch the next day are just as delicious. Hope you try it! :)
Summer Orzo Salad
Ingredients for the dressing:
1/4 cup White Wine Vinegar
2 TBS Fresh Lemon Juice
1 tsp Honey
1/3 cup Extra Virgin Olive Oil
Sea Salt and Fresh Cracked Pepper
Ingredients for the salad:
12 oz Orzo Pasta
6 cups Chicken Broth
3-4 medium chicken breasts, seasoned with salt and pepper (may be omitted)
1 TBS Olive Oil
2 cups Grape or Cherry Tomatoes, halved
3 TBS Chopped Fresh Basil
1 cup Baby Spinach or Arugula, chopped
1 cup Crumbled Feta Cheese
1/2 cup Pine Nuts, toasted in a dry skillet (toss often, they burn quickly!)
Directions:
- Cook the orzo in chicken broth until tender, according to package directions (I don't add any extra salt).
- Dice your uncooked chicken breasts into bite-sized pieces, sprinkle with sea salt and fresh cracked pepper, and sauté on medium heat with a tablespoon of olive oil.
- While orzo and chicken cooks, dice up your tomatoes, basil, and spinach or arugula. Set aside.
- Toast your pine nuts in a dry skillet over medium-high heat, watching them carefully and tossing often. Set aside to cool.
- Mix all dressing ingredients and set aside.
- When orzo is done cooking, drain it and allow to cool to room temperature, stirring occasionally so it doesn't stick together - this is important!
- When orzo and chicken has cooled, you may mix everything up, but wait until just before serving to add the pine nuts.
-May be served at room temperature or cold
Enjoy!
Serves about 8 as a side dish or 4 as an entree
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