Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.
This salad is fantastic! Great flavor combination. The dressing makes it. I didn't have green onions, but I grow chive so I used that in it's place. So good!
Definitely a keeper! Followed the recipe exactly, and it was a hit with the extended family. Very simple, and excellent flavor. The pine nuts really add a nice nutty flavor. Making it again today for a July 4th bbq.
This was really good. Halved the recipe. I will cut the oil back next time - a bit too much.
So pleasantly surprised at how good this is. Incredibly versatile as you can toss in any fresh veggies you have on hand. The orzo held its texture really well - didn't get mushy even though I made it the day before serving. The fresh basil added at the last minute was an incredible flavour boost.
I made this for my family one night and then again for a very large church gathering. Everybody, and I mean EVERYBODY, loved it. Very important to use fresh basil. It is very cheap at Trader Joes. I made it once with dried basil (it gave it a dry pesto flavor) and once with fresh basil (fresh, delicious flavor).
Made this today to bring to a block party. Absolutely delish! I didn't have chicken broth so I used beef broth. I used minced red onions and orange peppers. I also added fresh dill. The dressing is fantastic and very light. Added this to my recipe box and will certainly make again!
I have made this recipe over and over and it is always a hit. Be sure to make it the day before, holding out the pine nuts. The longer is stews the better it is. I use twice as many nuts as is called for. None of this is ever thrown away. It is gone within a day or two.
I made this last night and couldn't believe how yummy and easy it was. My only substitutions were white wine vinegar for red wine vinegar and vegetable broth for chicken broth, because that's what I had on hand. My husband loved it and our toddler happily ate some too.
Easily my #1 most requested dish for summer parties, and possibly my favorite salad of all time. Do not omit the pine nuts!!! They're what makes this salad so incredibly delicious.
This is my go to summer time salad. Love this salad. use the garlic feta it really it gives a nice flavor. Don't leave out the pine nuts it gives it that something extra.
I have made this many times. For all birthday parties at the house or any get togethers. It's the best thing to bring to someones house and everyone loves it. You can't go wrong. I don't put the pine nuts in mainly because they are so expensive and it is still delicious. Also, I put half the dressing in the pasta right away so the pasta doesn't stick together.
My husband and I loved this. I made the full recipe, which is a lot of pasta, but we ate it left over for a few days and it was delicious that way too. Will definitely be making this again. Will be perfect for summer bbqs.
Delicious and easy. Served with salmon and was a hit. Caution when adding orzo to pot of boiling broth, it foams up and spilled all over the stove.
Served this to my children AND a guest from China. They all loved it!!
People love this! I used a dried onion flake in place of raw onions due to allergies, I don't always have pine nuts, but I add quartered black olives instead. I like the tri color orzo with this, looks more festive for parties. This is pleasantly refreshing!
This is my go to recipe for any casual summer meal (especially on the porch or at a picnic). People ALWAYS go back for seconds. I can typically half the recipe for 4 adults and sometimes have leftovers. The pine nuts are the secret ingredient to making this fabulous.
I liked this recipe, but had to doctor it a bit. I used about half the dressing, added more lemon and added some salt and pepper. At first I thought the green onion was too much, but it was perfect.
I have made this one over and over again and it's always a hit. I use twice as many pine nuts but otherwise I follow the directions. Super yummy!
Not bad, but nothing amazing. It pained me to dump all that chicken stock down the sink, and I really didn't find it made a huge difference anyway. I prefer Gourmet's orzo with feta and cherry tomatoes (July 1999). That one's awesome!
Like all - everyone asked for the recipe. To be able to make far ahead BUT keep all fresh, I cooked hte orzo the night b4 and put the dressing on it. Then 2 hours b4 serving the next day i took out of refridge, and added all the tomatoes, basil, cheese, etc. I used a full box of the heirloom tomato variety which gave the salad even more color.Very delicious - perhaps a bit heavy on the olive oil. I;ll take that down a notch next time i make.
This is my go-to summer potluck/picnic dish! I usually make extra of the dressing for other salads and add mint and cilantro to the mix so the total herb amount is equal to 1 c. roughly. I also have added in cucumber, red onion and sweet peppers. I'd really recommend the addition of fresh mint, it really makes it amazing!
Made this again for an evening concert picnic with friends. Fresh basil and spring onions from the garden made it so tasty! A real go to pasta salad that is unique, easy and yummy!