Jess brought this delicious pasta salad to us early in the summer. It reminds me of one that Luke would make, whose recipe I seem to have lost. The fresh basil and feta make the salad.
| Ingredients | Step |
|---|---|
| ¼ c. red wine vinegar ½ c. olive oil juice of 1 lemon 1 t. honey salt pepper |
Blitz into an emulsified dressing. |
| 6 c. broth 1 lb. orzo |
Bring broth to boil. Add orzo, reduce heat, cover partially, cook until al dente, then drain. Move to large bowl and toss frequently to cool. |
| 2 c. grape tomatoes, halved 7 oz. feta, cubed 1 c. basil, chopped 1 c. green onion, chopped |
Mix in, then add vinaigrette. Let stand a few hours before serving. |
| ½ c. slivered almonds, toasted | Add at time of serving. Serve at room temperature. |