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Orzo salad with tomatoes, basil and feta

2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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SKILL LEVEL :
Easy and quick

My go-to pasta dish

Simple, inexpensive and delicious, this make-ahead pasta salad is a favorite in my house. Every time I serve it, I get asked for the recipe. You can make this pasta salad as a side dish, or add shredded chicken and/or grilled veggies and it becomes dinner. The recipe calls for a lot of dressing for a pound of pasta, but don't worry, it all gets soaked up and does not taste overdressed. See post on how to chiffonade basil. If you use whole wheat orzo, you will significantly increase the dietary fiber of the dish. You can toast the pine nuts in a pan or on 350 in the oven. If serving a crowd, I often double the batch.  It is great the next day.

 

I give credit to my friend Susan who shared this recipe with me.

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Orzo salad with tomatoes, basil and feta

Prep

Cook

Total

Yield 8 servings

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

Ingredients

  • 1/4 cup Jerez sherry vinegar or red wine vinegar
  • 2 T lemon juice
  • 1 t honey
  • 1/2 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
  • 1/2 cup pine nuts, toasted
  • 2 cups shredded chicken, optional
  • 3 cups grilled chopped veggies, optional

Instructions

  1. Whisk 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.
  2. Bring 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.
  3. Add 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.

 

THIS SERVES WELL WITH

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ONE COMMENT

Comments

  1. Kim says:

    Thank you to Steve, who let me know I omitted the feta from the ingredients list. The recipe has been corrected. I am very grateful to anyone who finds a typo or admission in a recipe. Likewise, please let me know if you make any changes to enhance a recipe. I love to include your modifications.

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