Greek Style Orzo Salad


  • 8 ounces dry orzo (about 1-1/4 cups) pasta cooked and cooled
  • 1 cup cherry tomatoes, halved
  • 1 cup thinly sliced cucumber
  • 1/2 cup Sun-Maid Natural Raisins
  • 1/2 cup pitted Kalamata olives, quartered
  • 1/4 cup thinly sliced red onion
  • 4 ounces feta cheese, crumbled or diced
  • 1/4 cup toasted pine nuts
  • 3 tablespoons chopped fresh mint
  • 1 lemon
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon each salt and pepper
  • Baby spinach leaves
  • Directions:

    COMBINE pasta and next 8 ingredients (tomatoes through mint) in a large bowl.
    GRATE zest of lemon over ingredients in bowl. Squeeze lemon juice to measure 2 tablespoons.
    WHISK together lemon juice, olive oil, vinegar, salt and pepper in a small bowl. Pour over salad and stir gently to combine. Let stand for 30 minutes for flavors to blend.
    SERVE over spinach leaves for a vegetarian entree, or top with grilled chicken or sausage.

    NOTE: Leftover salad keeps well refrigerated for up to 2 days.

    Makes 6 servings.