Orzo Pasta Picnic Salad

This salad really keeps well at room temp, so no worries for picnics or buffets!

4 c chicken stock
1 1/2 cup orzo pasta
1 can (15oz.) garbanzo beans
1 1/2 cup grape, or cherry tomatoes (halved)
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil
1/4 cup chopped fresh parsley, mint, oregano or dill (chose one)
3/4 cup vinaigrette (recipe follows)
salt and pepper to taste
crumbled feta cheese
toasted pine or walnuts roughly chopped

For Vinigarette:
1/2 cup rice wine vinegar
1/4 cup fresh lemon juice
2 tsp honey (or agave)
Kosher salt & Fresh ground pepper
1 cup extra virgin olive oil

Bring the chicken stock to a boil. 
Stir in orzo and cook until tender but still firm to the tooth (al dente'), stirring frequently. 
Drain pasta well; dunp into a large bowl and stir in a little splash of olive oil.  Set aside to cool completely.
Add the beans, tomatoes, red onion, basil, and parsley (or fresh herb of choice).
Wisk dressing ingredients until emulsified.
Toss as much dressing into salad as needed.
Season to taste with salt and pepper. 
Garnish with crumbled feta cheese and toasted nuts just before serving.
Serve at room temp, or refrigerate until ready to serve.