Wednesday, March 26, 2014


When I was pregnant, there was only one thing I craved - apple juice. Yes, that sounds kind of weird but whenever it was an option, I wanted apple juice. I sought it out. The only thing I've craved post-pregnancy has been orzo salad. How weird is that? I've just really been in the mood for it lately so I finally made some this week and it was delicious.

This is the recipe I chose and I would make it again but I might use mozzarella next time. I love feta but I love mozzarella, too. I also went to two different stores and both were out of fresh basil so I used a little bit of dried basil instead and that worked just fine. I also used baby spinach as I prefer that over arugula.

  • Dressing: 
  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1/3 cup olive oil
  • Salad:
  • 12 ounces orzo pasta
  • 6 cups chicken broth
  • 2 cups grape or cherry tomatoes, halved
  • 4 tablespoons thinly sliced chives or green onions
  • 3 tablespoons chopped fresh basil
  • 1 cup arugula or baby spinach, coarsely chopped
  • Salt and pepper to taste
  • 1 cup feta cheese, crumbled
  • ½ cup pine nuts, toasted (heat them in a dry skillet over medium-low heat, tossing often until golden)
  1. For the dressing, whisk together the vinegar, lemon juice, honey and oil. Season to taste with a bit of salt and pepper. Set aside.
  2. For the salad, cook the orzo in the chicken broth until tender according to package directions. Drain well but do not rinse. Let the pasta cool to room temperature, tossing often so it doesn't stick together (stir in 1-2 tablespoons of the dressing if the pasta is overly sticky). Toss the cooled pasta with the tomatoes, chives or green onions, basil, and arugula or spinach.
  3. Pour the vinaigrette over the salad and stir to coat the ingredients with the dressing. Season with salt and pepper, if needed. Sprinkle the feta and pine nuts over the top and toss lightly. Serve at room temperature.


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