Jane’s Favorite Tri-Colored Salad

  • Yield 8 servings
  • Prep 10 mins
  • Cook 10 mins

An eye-catching salad to make your mouth smile.


8 ounces orzo
3 tablespoons olive oil
3 cups fresh spinach
3/4 cup feta cheese
1 cup California raisins
12 fresh basil leaves, torn
1/2 cup pine nuts, toasted
3 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground pepper


  1. Cook pasta as directed on package. Drain and turn into large serving bowl; drizzle with olive oil and toss to coat well.
  2. Set aside to cool.
  3. Add remaining ingredients to bowl; toss to combine well. Serve at room temperature.

Recipe by Jane Moughton, courtesy of the California Raisin Marketing Board