Mediterranean Orzo Salad

This simple and fresh Mediterranean Orzo Salad with Feta is perfect for a summer potluck or quick weekday lunch. Packed full of veggies and flavor this vegetarian dish is easily meal-prepped and
will last all week.


2 cups orzo (uncooked)

1 1/2 cups cherry tomatoes, halved

1 cup black olives, pitted + halved

1/3 cup red onion, finely chopped

1//2 cup Farm Fresh Nuts Dry Roasted Pine Nuts / Pignolias with Himalayan Salt

1/2 cup Farm Fresh Nuts Sun Dried Tomatoes  chopped

handful fresh parsley, roughly chopped

1/2 cup crumbled feta


1/4 cup olive oil

1 lemon, juiced

2 tbsp red wine vinegar,

1 tbsp honey

1 tsp dijon mustard

salt and pepper, to taste


Cook orzo according to package instructions

In a large bowl combine cherry tomatoes, black olives, red onion, sundried tomato and parsley.

When orzo is finished drain and add to bowl with veggies

Combine all dressing ingredients.

Top salad with desired amount of dressing (leftover dressing can be stored in the fridge for up to 2 weeks).

One salad has cooled slightly add crumbled feta.

Serve room temp or cold from the fridge.

Download Recipe Here

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