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    You are in: Home / Italian / Orzo Salad With Tomatoes, Feta, and Red Onion Recipe
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    Orzo Salad With Tomatoes, Feta, and Red Onion

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Chef #669019's Note:

    Adapted from a 2006 Bon Apetit recipe

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    Units: US | Metric


    1. 1
      Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season with salt and pepper.
    2. 2
      Bring broth to boil. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite. Drain. Transfer to large wide bowl, tossing until cool.
    3. 3
      Mix cherry tomatoes, feta, basil, and red onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper.
    4. 4
      Add pine nuts; toss. Serve at room temperature.

    Ratings & Reviews:

    • on June 06, 2010


      Thought this was really simple to pull together and tasted great just after making. Really looking forward to the cold leftovers. I did forget to add the pine nuts and although I am not missing them - think they would taste terrific in my next batch!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Orzo Salad With Tomatoes, Feta, and Red Onion

    Serving Size: 1 (172 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 476.0
    Calories from Fat 232
    Total Fat 25.8 g
    Saturated Fat 6.3 g
    Cholesterol 23.4 mg
    Sodium 306.1 mg
    Total Carbohydrate 49.1 g
    Dietary Fiber 2.9 g
    Sugars 4.0 g
    Protein 13.0 g

    The following items or measurements are not included:

    white wine vinegar

    vegetable broth

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