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Mediterranean Orzo Salad with Feta and Lemon Olive Oil

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Lemon Oil Orzo Salad

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Mediterranean Orzo Salad with Feta and Lemon Olive Oil 
-1 cup uncooked orzo (rice-shaped pasta; about 8 ounces)
-2 cups spinach, chopped
-1/2 cup chopped drained oil-packed sun-dried tomato halves
-1/2 cherry tomatoes (cut in half)
-3 tablespoons chopped red onion
-3 tablespoons Sonoma Farm chopped pitted kalamata olives
-1/2 teaspoon freshly ground black pepper 
-1/4 teaspoon salt
-1 teaspoon of red wine vinegar
-1 teaspoon Sonoma Farm Lemon Infused Olive Oil 
-1 (6-ounce) jar marinated artichoke hearts chopped, 
-3/4 cup (3 ounces) feta cheese, crumbled and divided
Cook the orzo according to package direction. Drain; rinse with cold water. Combine orzo, spinach. Mix other ingredients (except feta) on a bowel and and next and toss with orzo. Add feta to the top.