Orzo Salad With Feta And Cherry Tomatoes

• 1 cup Orzo Pasta Boiled In Chicken Stock Or Water, To Package Directions
• 1/3 cups Toasted Pine Nuts
• 1 clove Garlic, Minced
• 1/4 cups Fresh Basil, Chopped, Plus Extra For Garnish
• 6 ounces, weight Sweet Grape Or Cherry Tomatoes, Sliced In Half And Lightly Seasoned With Salt And Pepper
• 1/4 pounds Feta Cheese, Crumbled (use The Flavored Basil/tomato Feta For More Flavor)
• 1/4 cups Balsamic Vinegar
• 1/2 cups Olive Oil
• 2 Tablespoons White Sugar
• 1/8 teaspoons Salt And Pepper, Or To Taste

1. Prepare orzo pasta according to package directions. For best flavors boil orzo in chicken stock. Drain, rinse in cold water and set aside.
2. In a small heavy skillet toast pine nuts, stirring frequently, until golden. Do not walk away...they brown easily. Transfer nuts to parchment or wax paper and let cool.
3. Mince garlic and chop basil. Halve or quarter the tomatoes and coarsely crumble feta. In a small bowl whisk together the garlic, basil, vinegar, oil, sugar, and salt and pepper to taste. In the large bowl with the cooled orzo add the tomatoes and feta and gently toss together. Gently add half of the vinaigrette to the pasta mixture, adding more if necessary. Garnish the pasta mixture with the toasted pine nuts and basil leaves. Serves 4 as a side dish.
4. If making this dish ahead of time only add in half of the vinaigrette. The orzo will "soak up" a lot of the vinaigrette. Right before serving toss with a few more tablespoons of the vinaigrette. Enjoy this fresh tasting salad any time of the year.

pasta, nuts, clove garlic, ubc, weight sweet grape, ubc, ubc, olive oil, white sugar, salt

Taken from tastykitchen.com/recipes/salads/orzo-salad-with-feta-and-cherry-tomatoes/ (may not work)