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. 

Garlic Scape Pesto

Garlic Scapes are those curly shoots that grow up from the garlic bulb, which are typically snipped off to provide more nutrients for the growing bulb.
They are used in this pesto which is a delicious alternative for any dressing on pasta or salads. Try it spread on crostini with a slice of roasted pepper for a fast and scrumptious appetizer.

1 cup garlic scapes, thinly sliced crosswise 
1/4 cup pine nuts
1/2 cup good olive oil 
1/4 cup Parmesan 
Salt and pepper, to taste 

1. Add the scapes and pine nuts to the bowl of a food processor and pulse until everything is broken up a bit. 
2. With the processor running, add the oil a little at a time until it's fully incorporated.
3. Add cheese, pulse, then season with salt and pepper to taste.This won't brown like basil pesto will, so if you're not using immediately, just store in a container in the fridge.
   
   Note:  This will last a week in the fridge.

Recipe from "Kenzi" of Food52