Summer Orzo Salad

Yes I am suppose to be on a soup diet. BUT Kevin is home and I keep finding these amazing dishes and it's been fun challenging his cooking skills. This meal was one hundred percent Kevin (technically 99% as I mixed the dressing...)

My excuse on this meal is 
1 looks amazing 
2 it's fully healthy 
3 meat is optional 
4 there's no fat content 
5 minimal dairy 
Bonus points it didn't upset my tummy and I enjoyed it for the most part. I discovered I don't like White Wine Vinegar... All in all Definitely WIN for the tummy! 

Oh and I found it here on Story of My Life :)

Ingredients for the dressing:
1/4 cup White Wine Vinegar
2 TBS Fresh Lemon Juice
1 tsp Honey
1/3 cup Extra Virgin Olive Oil
Sea Salt and Fresh Cracked Pepper
Ingredients for the salad:
12 oz Orzo Pasta
6 cups Chicken Broth
3-4 medium chicken breasts, seasoned with salt and pepper (may be omitted)
1 TBS Olive Oil
2 cups Grape or Cherry Tomatoes, halved
3 TBS Chopped Fresh Basil
1 cup Baby Spinach or Arugula, chopped
1 cup Crumbled Feta Cheese
1/2 cup Pine Nuts, toasted in a dry skillet (toss often, they burn quickly!)

- Cook the orzo in chicken broth until tender, according to package directions (I don't add any extra salt).
- Dice your uncooked chicken breasts into bite-sized pieces, sprinkle with sea salt and fresh cracked pepper, and sauté on medium heat with a tablespoon of olive oil.
- While orzo and chicken cooks, dice up your tomatoes, basil, and spinach or arugula. Set aside.
- Toast your pine nuts in a dry skillet over medium-high heat, watching them carefully and tossing often. Set aside to cool.
- Mix all dressing ingredients and set aside.
- When orzo is done cooking, drain it and allow to cool to room temperature, stirring occasionally so it doesn't stick together - this is important!
- When orzo and chicken has cooled, you may mix everything up, but wait until just before serving to add the pine nuts.
-May be served at room temperature or cold

Happy Eatings!