A refreshing and vibrant Mediterranean-inspired orzo salad, perfect for any occasion.
Whisk together the red wine vinegar, juice of the lemon, honey, and olive oil in a small bowl until well combined. Season with salt and pepper to taste.
Use a fresh lemon for the best flavor and adjust the honey to your sweetness preference.
Cook the orzo in a large saucepan of boiling salted water until al dente, according to package instructions. Drain and rinse under cold water.
Rinsing the orzo with cold water stops the cooking process and prevents it from sticking.
In a large mixing bowl, combine the cooked orzo, cherry tomatoes, feta cheese, basil, and green onions.
Gently toss the ingredients to avoid breaking the tomatoes or crumbling the feta too much.
Pour the dressing over the salad and toss to coat evenly. Adjust seasoning with salt and pepper if needed.
Let the salad sit for a few minutes to allow the flavors to meld together.
Sprinkle the toasted pine nuts on top just before serving for added crunch and flavor.
Toast the pine nuts in a dry skillet over medium heat until golden brown for a nuttier flavor.
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