Here is a recipe from my friend Lisa. We had this tonight - halved the recipe, left out the pine nuts, and put grilled chicken on it. It was delicious! She adds broccoli, leaves out the basil, and serves over lettuce. Either way, its a great summer meal.
Orzo with Tomatoes, Feta, and Green Onions
1/4 cup red wine vinegar
2 TBSP lemon juice
1 tsp honey
1/2 cup olive oil
6 cups chicken broth
1 lb orzo
2 cups red and/or yellow grape or teardrop tomatoes, halved
7 oz feta, crumbled or cubed
1 cup fresh chopped basil
1 cup chopped green onions
1/2 cup toasted pine nuts
Whisk together the vinegar, lemon juice, honey, and oil. Season with salt/pepper.
Bring broth to a boil. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite. Drain. Transfer to a large, wide bowl, tossing frequently until cool.
Mix tomatoes, feta, basil, green onions, and orzo. Add vinaigrette. Toss to coat. Serve at room temperature.