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Honey Lemon Orzo Salad

I had my first bite of this salad about 1 1/2 years ago and I was hooked.  It was different from any salad I had ever tasted before and I kept taking bite after bite wondering what it was about this salad that made me like it so much.  Was it the feta cheese? Possibly.  The grape tomatoes? Nope.  I would never eat those by themselves.  The honey, lemon, and olive oil dressing?  Definitely added to it, but it wasn't all.
 Then what? The fresh basil? The golden raisins? The toasted pine-nuts?  The conclusion I came to, after devouring more than I probably should have, is that while none of these ingredients is stunning in themselves, the flavors melded perfectly together resulting in a pleasant, palate pleasing dish.
 (How's that for alliteration?).  I know some of these ingredients are easier to come by in the summer when you have a garden, and that's a great time to make this salad, but do you really want to wait that long?

Honey Lemon Orzo Salad
slightly modified from Monee Gardener's recipe
*Makes 8 servings
Ingredients:
3 quarts chicken broth
1 lb orzo pasta
3-4 TBSP fresh lemon juice
1-2 TBSP honey
1/2 cup extra virgin olive oil
1/2 cup pine nuts, toasted (optional)
1 1/4 cups feta cheese (6 oz), crumbled
1 1/2 cup grape tomatoes, halved
1 cup golden raisins
1 cup thinly sliced basil

Preparation:
Cook orzo in boiling chicken stock until tender.  Drain well in a colander but do not rinse.  Meanwhile, whisk together lemon juice, honey, and oil in a large bowl.  Add orzo, pine nuts, feta cheese, grape tomatoes, raisins, and basil.  Stir to combine.  Season with salt and pepper to taste.  Serve warm.
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