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Lunch

Greek Style Orzo Salad

  • Prep-Time 1 Hour
  • Servings 6

Ingredients

  • 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

  • 1

    COMBINE pasta and next 8 ingredients (tomatoes through mint) in a large bowl.

  • 2

    GRATE zest of lemon over ingredients in bowl. Squeeze lemon juice to measure 2 tablespoons.

  • 3

    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.

  • 4

    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.

Product Used

In This Recipe

12oz_CaliforniaSunDriedRaisins_Box_Front_Website

California Sun-Dried Raisins

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