Orzo With Tomatoes, Feta, and Green Onions

"This is a colorful salad and would be a good fit for a potluck or summer gathering."
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by JackieOhNo! photo by JackieOhNo!
photo by flower7 photo by flower7
photo by lazyme photo by lazyme
photo by PaulaG photo by PaulaG
Ready In:




  • 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.

Questions & Replies

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  1. A tasty dinner. All of the ingredients went very well together. I did use the Kalamatas and omitted the honey (personal preference). The feta gives this such a nice punch, and the pine nuts add a little something extra to it.
  2. 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.
  3. 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! :)
  4. OMG. So delicious. All of the flavors meld perfectly. I followed the directions religiously. I made way too much for my husband and I but I shared with my sister so it worked out just as well. The honey made the vinaigrette. What a comforting touch. Can't wait to make this recipe again. Such fun. I think I'll cut it in half for the next time.
  5. 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.


  1. I cut the orzo to 8 oz. and added 2 cups of bulgar wheat; added some fresh mint, cilantro and 1 teaspoon granulated garlic. Good Stuff!
  2. 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.


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