Orzo Salad

• 4 cups chicken broth
• 1 1/2 cups orzo
• 1 medium green pepper, chopped
• 1 1/2 cups tomatoes, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup basil leaves, chopped
• 2 tbsp cilantro, chopped
• Dash salt and pepper

Dressing

• 1/4 cup red wine vinegar
• 1/8 cup lemon juice, fresh squeezed
• 1 teaspoon honey
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1/2 cup extra virgin olive oil

Directions

1. Cook the orzo in the chicken broth as directed on the package, drain broth off.
2. Put orzo in a large bowl to cool.
3. Mix it up occasionally to let off some of the heat.
4. Chop up all the veggies and herbs.
5. Make up the dressing then mix it all together when orzo has cooled. (You may not need all the dressing, so save some for later – you can use it to freshen up the salad the next day after pasta has absorbed some of the dressing. You can also make this with your favorite Italian salad dressing instead of the dressing in this recipe.)
6. Serve chilled.