Orzo for Fall

Last August I watched a demonstration of a Orzo Pasta Salad with Grilled Flat Iron steaks. Sounds good, I thought. Recently I finally got the time, menu, and most of the ingredients together to try this at home. But somehow the original recipe seemed more suitable for a light summer lunch than the fall day we were having. And I was short a few ingredients - like fresh tomatoes. After a trip to the garden to see the sad state of that, and gathering a few green tomatoes for a later fried green tomato side dish, I changed the plan.
This Orzo Salad I served warm with t-bone steaks and fresh rolls. It has a good flavor and uses the dressing of the orginal  recipe. Orzo is an Italian pasta that looks like a large grain of rice. It is sometimes called risoni and can be used in a variety of pasta dishes as it mixes well with tomatoes, cheese, and other vegetables.

Orzo Pasta with Tomatoes

Cook 4 ounces of orzo pasta according to package directions, adding chicken base paste to the cooking water. While orzo is cooking, prepare the dressing.
Dressing:
1/4 cup red wine vinegar
1 teaspoon lemon juice
1/2 tablespoon honey
3/8 cup olive oil - I used an Italian herb flavored olive oil
1 teaspoon Italian seasoning
Whisk dressing ingredients together.
When orzo is cooked, drain any extra cooking liquid.
Add dressing and 1 can chopped tomatoes and 4 ounces feta crumbles.

Thanks to Chef Alli for the idea that became this salad!