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Orzo Salad

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Orzo Salad
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Makes: 6 servings adjust



Step 1

Bring a large pot of water to a boil over high heat.


  • 1 pound Orzo Pasta, barilla brand preferred

Step 2

Stir in a palmful of salt. Stir in the pasta and cook according to package directions, until tender but still firm to the bite, stirring occasionally.

Step 3

Pour pasta into colander and rinse with cold water to stop the cooking. Allow to drain thoroughly. Pour into large serving bowl.


  • 3 tablespoons Extra Virgin Olive Oil

Step 4

Add 3 Tablespoons of olive oil to the pasta and stir to coat.


  • 12 cup Pine Nuts

Step 5

Toast the pine nuts in a small, non-stick pan over medium-low heat, stirring occasionally, until lightly browned. Nuts can go from just about done to burned in a flash so be sure to keep an eye on them. Remove from heat and allow to cool.


  • 14 cup Extra Virgin Olive Oil
  • 3 tablespoons Fresh Lemon Juice
  • 1 12 teaspoons Kosher Salt
  • 1 teaspoon Ground Black Pepper

Step 6

In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.


  • 1 12 cups Crumbled Feta Cheese, or more to taste
  • 1 cup Craisins, or to taste
  • 12 Fresh Basil Leaves, stacked together, rolled up and thinly sliced

Step 7

Add feta, craisins, basil and cooled, toasted pine nuts to the pasta bowl. Pour olive oil/lemon mixture over all and stir gently to combine.


  • 3 cups Baby Spinach, or to taste; can sub arugula

Step 8

Gently fold in baby spinach. Serve or refrigerate until serving time.

Step 9

NOTE: If not serving right away, I usually wait to add the spinach until an hour or so before serving.
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