Step 1

In a medium saucepan bring the chicken stock to a boil. Stir in orzo and cook until tender but still firm to the bite, stirring frequently (about 7 min). Drain the orzo and toss in a large bowl until it cools slightly. (I usually add a tiny bit of olive oil so it doesn't clump together.) Set aside to cool completely.

Step 2

Toss the orzo with the beans, tomatoes, red onion, basil, and parsley.

Step 3

Make the vinaigrette.

Step 4

Add the vinaigrette until the salad is just coated.

Step 5

Season the salad to taste with salt and pepper.

Step 6

Serve at room temp. Add some crumbled Feta cheese and toasted nuts (if using) before serving.