Italian Orzo Salad

I'm not sure how I found this recipe - maybe on Facebook?  But regardless, I'm SO glad I did!!  This is a wonderful salad for summer time and my family has been so excited each time I've made it.  It's a great salad to bring to a BBQ or add a little grilled chicken and veggies and you're all set!

Italian Orzo Salad

6 cups chicken broth
1 package (16 oz) orzo pasta
1/3 cup olive oil
1/4 cup red wine vinegar
2 Tbsp. lemon juice
1 Tbsp. honey
1/2 tsp. salt
1/2 tsp. pepper
2 cups chopped plum tomatoes
1 cup chopped seeded peeled cucumber
1 cup fresh basil leaves, thinly sliced
4 green onions, chopped
1/2 cup fresh baby spinach, chopped
1 3/4 cups (7 oz) crumbled feta cheese
1/2 cup pine nuts, toasted

In a large saucepan, bring broth to a boil; add pasta.  Return to a boil and cook until pasta is tender, about 10-12 minutes.

Meanwhile, in a small bowl, whisk the oil, vinegar, lemon juice, honey, salt and pepper.

In a large bowl, combine the tomatoes, cucumber, basil, onions and spinach.  Drain pasta, add to tomato mixture.  Drizzle with dressing; toss to coat.

Chill until serving.  Just before serving, stir in cheese and pine nuts.