Prep 10 mins
Cook 15 mins
This is a colorful salad and would be a good fit for a potluck or summer gathering.
Make and share this Orzo With Tomatoes, Feta, and Green Onions recipe from Food.com.
- 1⁄4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 1⁄2 cup olive oil
- 4 cups water
- 2 cups chicken broth
- 1 lb orzo pasta
- 2 cups mixed red and yellow pear tomatoes or 1 lb grape tomatoes, halved
- 1 (7 ounce) package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
- 1 cup fresh basil, chopped
- 1 cup green onion, chopped
- 1⁄2 cup black olives (or kalameta, sliced)
- 1⁄2 cup pine nuts, toasted
- Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil until it emulsifies. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.).
- Bring water and broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
- Mix tomatoes, feta, basil, olives, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper.
- Add pine nuts right before serving; toss. Garnish with fresh parsley.
Fabulous! I have a similar orzo salad in my recipes but the dressing is fairly different and it is amazing how much difference that makes! Of course both are good ;) but I like the sweetness of the honey in this one. I halved the recipe but added a little extra feta (because I had it to use). My one criticism (if you can call it that) is that I would say this is more like 8 servings not 4 as I had enough for 4 from the half recipe. Thanks so much for sharing Susie! :)
I quartered the recipe, left out the chicken broth, used cilantro instead of basil and sunflower seeds instead of pine nuts. Delicious! This made a great breakfast for me. Thanks! Made for the Best of 2012 game.
This was so easy to put together and delivered a lot of flavor for little effort. I made this exactly as posted, except I omitted the pine nuts (which I don't care for). This does make a lot, and could easily be halved. The dressing is really tasty, and could be used for green salad, as well, with great success. Thanks for sharing. Made for Fall PAC 2012.