Orzo, Feta & Pine Nut Salad


This orzo, feta & pine nut salad is loaded with flavor from feta, craisins, pine nuts and a tangy vinaigrette.

Orzo, feta & pine nut SaladMy cousin Angela Parker from Nashville has brought this orzo, feta & pine nut salad to many a family gathering, and it is absolutely fab! It is full of interest, texture and flavor. From salty feta to sweet-tart craisins to peppery arugula, the myriad elements combine to make a fantastic, refreshing pasta dish.

This is a perfect salad to take to a party, tailgate, or picnic, since it can sit for hours without refrigeration. Instead of a mayonaise based dressing, it has a fresh, flavorful vinaigrette.

This salad goes well with barbecue meats, fried chicken, or an array of sandwiches and soups.  It can be served hot, cold, or at room temperature.

Make ahead: The salad can be served immediately (warm), but I like it best after being refrigerated for several hours so that the flavors can blend. It keeps well for up to 3-4 days in the fridge.

I love this salad, and I think you will too. Let me hear back if you make it; I’d love to hear your thoughts. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

Orzo, feta & pine nut salad

Orzo, Feta & Pine Nut Salad

Yield: 12
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes


  • 1 pound orzo pasta
  • 3 tablespoons extra virgin olive oil
  • 1 cup crumbled feta
  • 1/2 cup craisins
  • 4-5 basil leaves, thinly sliced
  • 1/2 -3/4 cup baby arugula
  • 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


  1. Boil orzo pasta until al dente~7-8 minutes.
  2. Drain pasta; toss with 3 TB EVOO; spread on cookie sheet to cool.
  3. Mix red wine vinegar, lemon juice, honey, salt, pepper & EVOO until well blended.
  4. In bowl, put orzo, feta, basil, craisins & pine nuts.
  5. Add dressing, tossing well.
  6. Stir in or spoon over baby arugula.
  7. Keeps refrigerated for up to 4 days.
Nutrition Information

Amount Per Serving Calories 186Total Fat 12gCarbohydrates 19gProtein 1g

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