Not only is this recipe delish, it's also a hit with even the pickiest of eaters. Make yours just like we did ours, or tweak by adding other veggies you prefer!
1 Pint of grape tomatoes, cut in half
1 small red onion, chopped fine
1 cup thinly sliced celery
1/2 cup pine nuts, toasted
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pound orzo, cooked and rinsed in cold water
3 tablespoons chopped fresh basil
3 tablespoons red wine vinegar
1 garlic clove, minced
1/3 cup Extra Virgin Olive Oil
Set aside 2 tablespoons of the toasted pine nuts. Combine the remaining pine nuts, red onions, tomatoes, celery, salt, pepper and orzo pasta.
In a small jar, combine the chopped basil, vinegar, garlic and olive oil and shake well to combine. Add to the orzo mixture and toss together.
Scoop a portion of the salad into individual containers. Garnish the top with a few of the remaining pine nuts. Place the lid on the container and tie with twine or ribbon.