Cooking 2011/5 of 12/Summer Orzo Salad

I am back on the cooking bandwagon!  Tonight I made my lunches for the week and I am pretty stinking excited about my summer orzo pasta. While it is over 100 outside, I figured I would indulge in some cool yummy pasta.   It was really easy to make and the Champagne Vinaigrette has a fantastic flavor.   Try it!

SUMMER ORZO SALAD

• 1 pound orzo
• 1 container cherry tomatoes
• 1 6-oz package crumbled feta
• 1/2 cup minced fresh basil (or other herb)
• 1/2-1 cup champagne vinaigrette

Bring salted water to boil in large heavy saucepan. Add orzo and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool. Mix tomatoes, feta, and herbs into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. Serve at room temperature.

Champagne Vinaigrette

• 1/4 cup champagne vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1/2 cup olive oil

Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper.