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Orzo Salad

This simple salad pairs well with whatever with chicken, pork or whatever is on the grill.
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Prep Time 5 minutes
Cook Time 8 minutes
Course Salad
Calories 356 kcal

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