Orzo Salad
This simple salad pairs well with whatever with chicken, pork or whatever is on the grill.
Ingredients
- 1 cup uncooked, orzo
- 1/3 cup pine nuts, toasted
- 6 ounces feta
- 1 ounce goat cheese
- 1/2 cup sliced olives
- 6=8 large leaves of fresh basil
- 1/2 cup onion, finely diced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp dried tarragon
Instructions
- Cook orzo according to package directions, drain and cool.
- Combine pine nuts, cheeses, olives, basil and onion in a large bowl. Add cooled orzo.
- In a small bowl, combine dressing ingredients, mixing well, and pour over pasta tossing to coat.
- Cover and refrigerate 1-2 hours; bring to room temperature before serving topped with chopped basil or parsley