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

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

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

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.

Serve over spinach leaves for a vegetarian entree, or top with grilled chicken or sausage.

Recipe Tip

Leftover salad keeps well refrigerated for up to 2 days.