Ingredients
1 1/2 cups orzo
4 tablespoons olive oil
1/4 cup red wine vinegar
2 tablespoons GOLDEN BLOSSOM HONEY
1 large clove garlic, minced
1/3 cup oil-packed sun-dried tomatoes, drained and chopped
1/3 cup Kalamata olives, pitted and sliced
2 cups fresh baby spinach leaves, chopped
1/4 cup fresh basil, chopped
1/2 cup feta cheese
1/3 cup pine nuts, toasted
Honey Tips
How Honey is Made
To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.
Directions
Cook orzo according to package directions. Do not overcook. Drain, rinse under cold water and drain well.
In a large bowl, whisk together oil, vinegar, honey and garlic. Add orzo, sun-dried tomatoes and olives. Toss to combine. Refrigerate until ready to serve.
Just before serving gently mix in spinach leaves, basil, feta and pine nuts.
Serves: 6
In a large bowl, whisk together oil, vinegar, honey and garlic. Add orzo, sun-dried tomatoes and olives. Toss to combine. Refrigerate until ready to serve.
Just before serving gently mix in spinach leaves, basil, feta and pine nuts.
Serves: 6
