Italian Orzo Salad

• 6 cups chicken broth
• 1 package (16 ounces) orzo pasta
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups chopped plum tomatoes
• 1 cup chopped seeded peeled cucumber
• 1 cup fresh basil leaves, thinly sliced
• 4 green onions, chopped
• 1/2 cup fresh baby spinach, chopped
• 1-3/4 cups (7 ounces) crumbled feta cheese
• 1/2 cup pine nuts, toasted

1. In a large saucepan, bring broth to a boil; add pasta. Return to a boil. Cook, uncovered, for 10-12 minutes or until pasta is tender. Meanwhile, in a small bowl, whisk the oil, vinegar, lemon juice, honey, salt and pepper.
2. In a large bowl, combine the tomatoes, cucumber, basil, onions and spinach. Drain pasta; add to tomato mixture. Drizzle with dressing; toss to coat. Chill until serving.
3. Just before serving, stir in cheese and pine nuts.

chicken broth, orzo pasta, olive oil, red wine vinegar, lemon juice, honey, salt, pepper, tomatoes, cucumber, fresh basil, green onions, fresh baby spinach, feta cheese, pine nuts

Taken from www.tasteofhome.com/recipes/italian-orzo-salad/ (may not work)