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.

Source: based on Giada De Laurentiis in Bon Appétit (April 2006)