Orzo, Feta & Pine Nut Salad

Orzo, feta & pine nut  Salad Orzo, feta & pine nut salad is a flavorful combination of salty feta, sweet craisins, and fresh basil tossed in a tangy vinaigrette.  This is a perfect dish to take to a party, tailgate, or picnic, since it can sit out for hours without refrigeration (no meat, mayo, or dairy that might spoil).

The craisins can be replaced with dried cherries (which lend a much sweeter taste), but made per this recipe, this salad is the perfect balance of sweet & salty. It goes well with barbecue meats or fried chicken. It can be served hot, cold, or at room temperature. As a dinner salad, it goes well over baby arugula.


Orzo, Feta & Pine Nut Salad

10 min

8 min

18 min

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  • 1 pound orzo pasta
  • 3 tablespoons extra virgin olive oil
  • 1 cup crumbled feta
  • 1/2 cup craisins
  • 6-7 fresh basil leaves, sliced thinly
  • 1/2 pine nuts, lightly toasted
  • 1/2 cup red wine vinegar
  • 1/4 cup fresh lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup extra-virgin olive oil


  • Boil orzo pasta until al dente~7-8 minutes.
  • Drain pasta; toss with 3 TB EVOO; spread on cookie sheet to cool.
  • Mix red wine vinegar, lemon juice, honey, salt, pepper & EVOO until well blended.
  • In bowl, put orzo, feta, basil, craisins & pine nuts.
  • Add dressing, tossing well.
  • Serve plain or over baby arugula.
  • Keeps refrigerated for up to 3 days.
Recipe Type: salad