Have you ever wanted to make a recipe that was simple and tasty, but also a crowd pleaser for parties? This recipe from Gina Neely is one of those very recipes. Of course I have made a couple of modifications to the recipe. I prefer grape tomatoes to cherry tomatoes but use which ever you have on hand. I have also used pine nuts instead of slivered almonds a few times and I really like it. Making little changes like this can make any base recipe your own.

I hope you try this recipe at your next grill out or gathering. It is refreshing and goes well with most proteins. Happy cooking!

1 pound orzo
1 teaspoon Dijon mustard
1/2 cup olive oil
2 lemons, juiced
Kosher salt and freshly ground black pepper
2-1/2 cups halved red and yellow grape tomatoes
1 cup slivered almonds, toasted
1/2 small red onion, finely chopped
2 green onions, thinly sliced (white and green parts)
2 tablespoons chiffonade fresh basil leaves
2 tablespoons chiffonade fresh mint leaves
5 ounces crumbled feta cheese

Bring a large pot of salted water to a boil over medium heat. Add the orzo and cook until tender yet still firm, about 8 to 10 minutes. Drain into a colander and let cool.

Whisk together the Dijon, olive oil, and lemon juice in a large serving bowl. Season with salt and pepper, to taste. Add the cooled orzo, tomatoes, almonds, red onion, green onions, basil, mint, and feta. Toss together and taste for seasoning. Add salt and pepper, if needed. Allow it to chill in the refrigerator for about an hour so the flavors mix together. Serve.