Orzo Salad

4 cups chicken stock or water

1 1/2 cups uncooked orzo pasta

2 (6 ounce) cans marinated artichoke hearts

1 cup grape tomatoes

1 cucumber, seeded and chopped

1 red onion, chopped

1 cup crumbled feta cheese

1/2 cup kalamata olives, drained

1/2 cup chopped fresh parsley 1/4 cup chopped basil

Red Wine Vinaigrette (see recipe below)

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the artichoke hearts, tomatoes, cucumber, onion, feta, olives, parsley, basil, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Yield: 6 servings

Red Wine Vinaigrette

1/2 cup red wine vinegar

1/4 cup fresh lemon juice

2 teaspoons honey

2 teaspoons salt

3/4 teaspoon freshly ground black pepper

1 cup extra-virgin olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Yield: 1 3/4 cups

 Recipe contributed by

Chef Sarah Carlson

Red Hare Personal Chef and Catering

503.680.5875

www.theredhare.net