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
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
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
