Orzo Salad with Feta, Olives and Sun-Dried Tomatoes

Sun-dried tomatoes, Kalamata olives, spinach and feta cheese combine with orzo pasta for a delicious Mediterranean inspired main dish salad.


1 1/2 cups orzo

4 tablespoons olive oil

1/4 cup red wine vinegar


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

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


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