Tomato Orzo Salad with Basil, Yogurt & Mint

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Yield: 4 servings       

As needed Kosher salt
1 cup  Orzo
1 Tbsp  Olive oil
2-3 each Ripe tomatoes (approx 1lb), cut in small dice
1/2 each Red onion, small dice
½ each  Cucumber, peeled, small dice
1/4 cup  Pine nuts, toasted
1/4 cup  Basil, thinly sliced
1 recipe Yogurt Mint Dressing (recipe follows)
To taste Freshly ground black pepper
As needed Basil leaves

1. Fill a medium saucepan with 5 cups water and bring to a boil. Add 1 tsp salt and stir in the pasta; cook approx 5-7 minutes until al dente. Drain well and transfer to a mixing bowl.

2. Pour olive oil over orzo and toss to coat.

3. Stir in tomatoes, onion, cucumber, pine nuts and sliced basil. Season with salt and pepper to taste. Transfer to a serving bowl and drizzle with the Yogurt Mint Dressing. Garnish with the basil leaves and serve at room temperature.

Yogurt Mint Dressing

1 cup  Yogurt (prefer Greek)
2 oz   Feta cheese, crumbled
2 Tbsp  Mint, chopped
1/2 Tbsp Lemon juice
1 Tbsp  Red wine vinegar
1 tsp  Honey
To taste Kosher salt and freshly ground black pepper

1. Whisk together all ingredients in a mixing bowl; taste for seasoning.