16 oz Orzo pasta
2 cups halved red/yellow grape or cherry tomatoes
1 cup slivered almonds, toasted
2 green onions, chopped
2 Tblsp. fresh basil leaves, shredded in chiffonade (thinly sliced)
4-5 ounces feta cheese crumbles
Dressing:
1 tsp Dijon mustard
½ cup olive oil
2 lemons, juiced or 2 Tblsp. Lemon juice
salt and pepper to taste
Bring a large pot of salted water to boiling and cook orzo for 8-9 minutes. Cook to tender but firm, don’t overcook. Drain and let cool.
Whisk together dressing ingredients and let sit a few minutes. Combine and toss orzo with tomatoes, almonds, green onions, feta, and basil. Toss with dressing and add salt and pepper to taste.
