If you come over to my home for any occasion during the months of May through October, this fresh herb, pasta, and lettuce salad is most likely going to be served. It is my favorite go-to summer dish for any gathering and is so easy to prepare. You can make it ahead of time and chill it for a couple of hours or make and directly serve. If you add grilled chicken, you have a complete meal! This is a recipe which is asked for frequently, so I thought I would share it with you all! Grab those summer herbs and enjoy!
Salad Dressing
1/4 cup red wine vinegar
1/3 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
Salad
16 ounces orzo pasta
3 cups baby greens, coarsely chopped
6 cups chicken broth or water with added Chicken Bouillon
2 cups grape or cherry tomatoes, halved
4 tablespoons thinly sliced chives or green onions
4 Tablespoons chopped fresh basil
2-3 Tablespoons chopped fresh oregano and parsley
Salt and pepper to taste
1 cup feta cheese, crumbled
½ cup pine nuts
Directions
In a small bowl or jar, whisk together the vinegar, oil, lemon juice, and honey. Set aside. Cook the orzo in the chicken broth according to package directions. Do not overcook! Drain well but do not rinse. Add 2 Teaspoons of olive oil, mix and let the pasta cool to room temperature, tossing occasionally, so it doesn’t stick together. Place pasta in serving dish and add chopped greens, tomatoes, green onions, basil, oregano, and parsley. Pour the vinaigrette over the salad and gently mix to coat the ingredients with the dressing. Season with salt and pepper. Enjoy!
