Red Wine Vinegar & Olive Oil Orzo Salad

We made it back from Omaha (more to come on that later) yesterday.  I went right back to work today.  Came home and immediately got myself going again on the kitchen.  I think we have all of the cabinets painted.  And thank goodness for that!  I am a tiny bit tired of painting.  I’m a tiny bit tired of the house being torn up.  I’m also a tiny bit tired of feeling like I can’t cook anything in my kitchen!

I love it more and more every time I walk in there.  And I know I’m getting to the fun part of adding some decorations.  I’ll just say that I’ve been spending a lot of time on Etsy, Wayfair and Amazon lately.  Oops!

Red Wine Vinegar & Olive Oil Orzo Salad

After a weekend of indulging I was definitely ready for something simple and healthy this week!  And it just so happens that this orzo salad with red wine vinegar and olive oil was waiting for me when we got home yesterday.  I made it for STAR using these new (super handy) packets of red wine vinegar & olive oil.

I am constantly struggling with lunches…if I don’t have leftovers to take to work with me, then I am scrambling for something.  Sometimes it’s plain ‘ol turkey and crackers, others it’s a tuna packet and frozen veggies.  But it’s never very exciting!  So I made this orzo salad with my lunches in mind.  It’s easy to make on a Sunday afternoon, package into jars, and then grab in the mornings with the vinegar & oil packets and lunch is done!  The beauty is that the red wine vinegar & olive oil can go with just about any veggies and herbs you have on hand so you can swap the flavors around with what you like.  And!  If you have some leftover grilled chicken or some turkey sausage, heat it up and throw it in when you stir in the vinegar & oil!

EVOO & Red Wine Vinegar Single-Serving Portion Packs are available at Food Lion, Safeway, Harris Teeter and online at

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Red Wine Vinegar & Olive Oil Orzo Salad

Yield: 4 servings

Total Time: 20 min

A simple Mediterranean-inspired orzo salad red wine vinegar & olive oil, and packaged for quick weekday lunches.


1/2 cup uncooked orzo pasta
1 large tomato, diced (about 1 cup)
1 red bell pepper, diced (about 1/2 cup)
1 can (2-ounce) sliced black olives, drained
1/4 cup chopped artichoke hearts
1/4 cup feta cheese
2 tsp. dried oregano
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
2 Tbs. toasted pine nuts
4 STAR Fine Foods Individual Red Wine Vinegar packets
4 STAR Fine Foods Individual Extra Virgin Olive Oil packets


Cook the orzo according to package directions.

Combine the tomato, bell pepper, olives, artichoke hearts, feta cheese, oregano, garlic powder, salt and pepper in a large bowl and stir to combine. When the orzo is al dente, drain and add to the mixed veggies. Taste and adjust the salt and pepper to taste.

Divide the salad evenly among four separate jars or other food containers. Refrigerate for up to one week.

When ready to eat, stir in one packet of STAR Red Wine Vinegar (about 2 teaspoons) and one packet of STAR Olive Oil (about 4 teaspoons) and mix well. Top with the pine nuts and adjust the seasonings if necessary.

This recipe was developed by me for STAR Fine Foods.

Red Wine Vinegar & Olive Oil Orzo Salad

Disclosure: I have an ongoing relationship with STAR Fine Foods for recipe development.  This post is sponsored by STAR but all opinions are 100% my own.  Thank you for supporting the brands I love