Orzo Salad with Tomatoes & Feta

Orzo Salad with Tomatoes & Feta

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READY IN 25 mins
PREP TIME 15 mins
COOK TIME 10 mins

Fast, delicious and can be made ahead of time. Everyone goes back for seconds when this pasta is served.


  • ¼ cup Jerez sherry vinegar or red wine vinegar
  • 2 T lemon juice
  • 1 t honey
  • ½ c olive oil
  • Salt and pepper to taste
  • 8 cups chicken or vegetable stock
  • 1 pound orzo
  • 2 cups cherry or teardrop tomatoes
  • 1 cup basil, chiffonade
  • 1 cup green onions, finely sliced
  • 7 ounces crumbled feta
  • ½ cup pine nuts, toasted
  • 2 cups shredded chicken, optional
  • 3 cups grilled chopped veggies, optional


  • 1Whisk the first three ingredients together in a small mixing bowl. Gradually whisk in olive oil to form an emulsion. Season with salt and pepper. Set aside.
  • 2Bring chicken stock to a boil in a large pot. Add orzo, stir and reduce heat to medium. Cook per package instructions, about 7-10 minutes, until al dente. Drain and transfer to a serving bowl. Immediately add dressing and toss.
  • 3Add tomatoes, basil, green onions, feta and pine nuts. Or make it a complete meal by adding shredded chicken and chopped grilled vegetables. Toss again. Serve at room temperature.