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Orzo Salad

Contributed by : Jill Kanwischer
jill-kanwischer-20220608231807
American Recipes : Salad Recipes

When visiting relatives on Pelee Island this salad became a Hall family favourite and a much requested salad.

Total Time

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Prepare Time

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Cook Time

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Recipe Servings

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Ingredients of
Orzo Salad

  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1/2 cup olive oil
  • 6 cups chicken broth
  • 1 pound orzo (or riso)
  • 2 cups red and yellow teardrop or grape tomatoes, halved
  • 1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
  • 1 cup chopped fresh basil
  • 1 cup chopped green onions
  • 1/2 cup pine nuts, toasted (optional)

How to Make
Orzo Salad

  1. Whisk vinegar, lemon juice, and honey in a small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
  2. Bring broth to boil in a 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 a large wide bowl, tossing frequently until cool.
  3. Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts if desired; toss. Serve at room temperature.