Feta Corn Orzo Salad

This salad is a great addition to any Father's Day feast or family-friend gathering. The recipe doubles well for a larger crowd. It's light and fresh and perfect for summer dining.

Dressing:

• 8 tablespoons fresh squeezed lemon juice
• 4 tablespoons olive oil
• 8 teaspoons red wine vinegar
• 4 garlic cloves, crushed
• 2 tablespoons grated parmesan reggiano
• salt and pepper, to taste

Salad:

• 2 cups uncooked orzo pasta (I use corn pasta)
• 4 cups chicken broth + 4 cups water
• 1 jar Trader Joe's Corn And Chile Tomato-Less Salsa
• 2 cups cherry or grape tomatoes, sliced in half
• 1 cup diced red onion
• 1/2 cup thinly sliced basil
• 8 oz. feta, crumbled

Prepare dressing by whisking all ingredients together. Season with salt and pepper. Set aside.

Bring chicken broth and 4 cups of water to a boil. Season water/broth with salt. Cook orzo according to package instructions. Drain orzo.

Toss orzo with dressing, corn, red onion, tomatoes, and basil while orzo is still warm. Cool orzo until room temperature and mix in crumbled feta. Serve immediately or refrigerate covered until use.

Note: If you refrigerate overnight - you will need to add additional olive oil, toss and serve.