Orzo with Tomatoes, Feta and Green Onions


Tomatoes….Feta….. I could stop there and that alone is something of a perfect combination, but let’s go on…  add in a healthy handful of basil… another of green onions, toasted pine nuts and a pile of orzo… dress all up with an impeccably balanced vinaigrette and w-o-w. You have a combination of flavors so great, you’ll end up making it for every gathering you host or attend all summer long. My guess is…not one of these events will pass before you’ll be asked for the recipe either…it’s just one of those killer dishes. I usually double the amount for a crowd and there’s still not a whole lot left at the end of the day. It’s crazy-easy to throw together and keeps remarkably well in the fridge for a few days. Okay… my pitch is over. From this point on…it’s yours to do with as you please!


Orzo with Tomatoes, Feta and Green Onions

Bon Appétit | April 2006

by Giada De Laurentiis

Yield: Makes 8 servings

1/4 cup red wine vinegar

2 tablespoons fresh lemon juice

1 teaspoon honey

1/2 cup olive oil

6 cups chicken broth

1 pound orzo (or riso)

2 cups red and yellow teardrop or grape tomatoes, halved

1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)

1 cup chopped fresh basil

1 cup chopped green onions

1/2 cup pine nuts, toasted

Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.

Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.

23 thoughts on “Orzo with Tomatoes, Feta and Green Onions

    1. I make a lot of Orzo salads, but this is our hands down favorite. It makes a lot and is wonderful for picnics, too! I hope you enjoy it as much as we do. 🙂

  1. Thanks for letting me camp out in your blog for a little while today. I had a great time and tried to leave my campsite as good as when I arrived. I’ll be back!

    1. Just checked in (from vacation…shhh!) and saw your comment… lol…thanks! You can camp out here anytime at all! Hope you can use some of the recipes. Have a great week! 🙂

  2. NOT FAIR!
    I just clicked on your blog and this amazing and mouth-watering picture of your Orzo with Tomatoes, Feta and Green Onions pops up and I´m so hungry now, but I know whatever I´ll cook it won´t be that good!

    1. Lol…well I don’t know about that, but thank you so much! It really is a wonderful dish – so light and refreshing! It’s great to meet you… thanks for the wonderful comment!

  3. I just made some vegetarian rice (for the blog) with green onions. I love the crunch, and taste of green onions. It adds a special flavour to the dish. This is a salad I can make and eat any day. Thanks so much for sharing.

  4. This will definitely be making an appearance at my table this Summer. Fresh looking, tasty, with just a bit of a crunch. Perfect!

    1. Oh good… I’m so glad to hear that! You’ll love it. It’s funny (and weird maybe) about that crunch… I always feel lucky when I get a bite-full with a toasted pine nut or two in it. It’s SO good! 🙂

    1. I love orzo, too. Of all the different orzo recipes I’ve tried and concocted on my own, this seems to be my stand alone favorite. 🙂 Thanks so much again for your support! Hope you have a great weekend!

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