Orzo Pomodoro Salad

Ingredients:

1-pound orzo pasta

6 cups chicken stock

1/3 to 1/2 cup red wine vinegar (depends how tangy you like your salad)

1 teaspoon Stella's Table Herb Essential Blend

1/2 teaspoon Stella's Table Sea Salt Essential Blend

1 tablespoon Stella's Table Lemon Honey Jelly

2 tablespoons fresh lemon juice

1/2 cup olive oil

2 cups teardrop or grape tomatoes, halved

5-ounces feta cheese

1 cup chopped basil

1 cup chopped green onions

1/2 cup toasted pine nuts

Italian parsley for garnish

Instructions:

Bring the chicken broth to a boil and add the orzo. Cook to package instructions. Once cooked and drained, you can add a little olive oil to prevent sticking, especially if you are not going to immediately make the salad. This can be done a day ahead. 

For the dressing, combine the vinegar, lemon juice, lemon honey jelly, Herb Essential Blend, Salt Essential Blend, and the olive oil. Mix to combine and set aside.

To the cooked orzo, add the chopped tomatoes, chopped green onions, chopped basil, and the toasted pine nuts. Break the feta into small chunks and add to the salad. 

Add the dressing and stir until it is fully mixed in with the pasta and vegetables. 

Serve with Italian parsley as a garnish.

Enjoy!