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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.

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