Ingredients
6 cups chicken broth1 package (16 ounces) orzo pasta1/3 cup olive oil1/4 cup red wine vinegar2 tablespoons lemon juice1 tablespoon honey1/2 teaspoon salt1/2 teaspoon pepper2 cups chopped plum tomatoes1 cup chopped seeded peeled cucumber1 cup fresh basil leaves, thinly sliced4 green onions, chopped1/2 cup fresh baby spinach, chopped1-3/4 cups (7 ounces) crumbled feta cheese1/2 cup pine nuts, toasted
Preparation
In a large saucepan, bring broth to a boil; add pasta. Return to a boil. Cook, uncovered, until pasta is tender, 10-12 minutes. Meanwhile, in a small bowl, whisk the oil, vinegar, lemon juice, honey, salt and pepper.
In a large bowl, combine the tomatoes, cucumber, basil, onions and spinach. Drain pasta; add to tomato mixture. Drizzle with dressing; toss to coat. Chill until serving.
Just before serving, stir in cheese and pine nuts.
