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Greek Style Orzo Salad

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This Greek style orzo salad has raisins for added taste and flavor.

Recipe Prep Time
Prep Time
60 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
60 min
Recipe Servings


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


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.


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