Name: Orzo with Tomatoes, Feta, and Green Onions
Yield: 8 Servings
Ingredients: 1/4 cup red wine vinegar; 2 tablespoons fresh lemon juice; 1 teaspoon honey; 1/2 cup olive oil; 6 cups chicken broth; 1 pound orzo (or riso); 2 cups red and yellow teardrop or grape tomatoes, halved; 1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups); 1 cup chopped fresh basil; 1 cup chopped green onions; 1/2 cup pine nuts, toasted

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