Mediterranean Pilaf Salad

Total Time
Prep 15 mins
Cook 25 mins

Recipe created by Chef Marc Orfaly of Boston’s Pigalle Restaurant.

Ingredients Nutrition


  1. In a medium saucepan, add rice pilaf mix, broth and contents of Spice Sack; bring to a boil. Cover; reduce heat to low. Simmer 20 minutes or until liquid is absorbed.
  2. While pilaf cooks, prepare vinaigrette by whisking all ingredients together; set aside.
  3. Remove cooked pilaf from heat. Stir in vinaigrette.
  4. Stir in olives, parsley, green onion and pine nuts.
  5. Gently fold in feta and tomatoes.
  6. Serve warm or at room temperature.
  7. If desired, refrigerate and serve slightly chilled.
  8. Cook’s Note: Regular chicken broth, vegetable broth or water can be substituted for the reduced-sodium chicken broth.


Most Helpful

We really enjoyed this salad it was very flavorful. This is a nice combination between the pilaf and the vegetables, I hope you don't mind but I added a little bit of cucumber. I am looking forward to having leftovers tomorrow. This is very tasty. Thankyou!!!!

Chef Decadent1 April 07, 2007

This salad is full of all the flavors we like best & is great visually. You look at it & know you are gonna love it! I was able to skip the early part of the prep as I found a pre-cooked pkg of rice that I microwaved for 2 min, so I moved right into the salad assembly. I used just half of the vinaigrette to suit a DH pers pref. I served this as our dinner meal at room temp over a bed of mixed greens & the 2 of us ate all of it in 1 sitting. Loved using the pine nuts I just discovered at my bargain grocery store! Thx for sharing this recipe w/a destiny to be repeated. :-)

twissis April 04, 2007

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