Recipe: Orzo Pasta Salad with Tomato, Basil and Feta


  • 1/4 cup red wine vinegar
  • 2 tbsp fresh lemon juice
  • 1 tsp honey
  • 1/3 cup olive oil
  • 340g orzo pasta
  • 6 cups chicken broth
  • 2 cups grape or cherry tomatoes, halved
  • 4 spring onions or bunch chives, thinly sliced
  • 3 tbsp fresh basil, chopped
  • 1 cup baby spinach, coarsely chopped
  • Salt and pepper to taste
  • 1 cup feta cheese, crumbled
  • ½ cup pine nuts, toasted (heat them in a dry skillet over medium-low heat, tossing often until golden)


  • Whisk together the vinegar, lemon juice, honey and oil. Season to taste and set aside.
  • Cook the orzo in the chicken broth until tender, stirring often so it doesn’t stick.  Drain well but do not rinse. Stir in a little dressing so the pasta doesn’t stick whilst cooling.
  • Add the tomatoes, spring onions, basil and spinach to orzo.
  • Pour the vinaigrette over the salad mix and stir to coat.  Season with salt and pepper and transfer to serving platter.
  • Sprinkle the feta and pine nuts over the top.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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