Orzo salad with tomatoes, basil and feta

Orzo Salad W/ Tomatoes & Feta | Something New For Dinner

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5 from 1 review

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


  • 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


  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.

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