Orzo pasta, 1 package (16 oz)
Basil, julienned, 1/3 cup
Cherry tomatoes, halved, 1 cup
English cucumber, halved vertically, sliced, deseeded, 1 cup
Red onions, thinly sliced, 1/2 cup
Pine nuts, 1 cup
Grapeseed oil, 2 tbsp (for toasting the pine nuts)
LEMONETTE Creamy Italian Dressing
Optional: 1 can (15 oz) chicken broth (for cooking the orzo)
Place orzo in a pot and cover with water. Bring to a boil. Cook until tender. Drain and rinse with cold water. Set aside and allow it to get as cool and dry as possible.
(Optional: For non-vegans, looking for a richer flavor, try boiling in chicken broth instead of water, and then simmering on low for 10 minutes to absorb the broth.)
Place raw pine nuts in a small pot, pour oil in, lightly toast on medium low heat, stirring frequently.
When they begin to change colors from a white to a golden brown, remove from pot, drain, and let cool.