Orzo Pasta Salad with Feta and Sun Dried Tomatoes
A light and vibrant pasta salad with tender orzo, salty feta, and tangy sun-dried tomatoes, perfect for any occasion.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 6-8 servings
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 qt water
- 1/2 tsp salt
- 1 lb orzo
- 1/2 lb kalamata olives, pitted and chopped
- 1/2 cup chopped red onion
- 12 oz sun-dried tomatoes in oil, drained and diced
- 1 cup spinach, sliced thin
- 3 tbsp fresh basil, thinly cut
- 3 tbsp fresh mint, thin strips
- 1/2 tsp black pepper, ground
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- zest from 1 lemon, grated
- 1/3 lb feta cheese, crumbled
Instructions
- Bring 2 quarts of water and 1/2 teaspoon of salt to a boil in a heavy saucepan.
- Add 1 pound of orzo to the boiling water.
- Cook the orzo according to package directions until tender.
- Drain the cooked orzo well in a colander.
- Transfer the drained orzo to a large serving bowl.
- Add the chopped kalamata olives, red onion, sun-dried tomatoes, sliced spinach, grated lemon zest, thinly cut basil, and thin strips of mint to the bowl.
- Mix all ingredients well to combine.
- Add the ground black pepper, extra-virgin olive oil, fresh lemon juice, and crumbled feta cheese to the orzo and vegetable mixture.
- Toss gently to combine all ingredients without breaking up the feta too much.
- Serve the salad at room temperature or chill it in the refrigerator until ready to serve.
- For best flavor, let the salad rest for at least 30 minutes in the refrigerator before serving.
Notes
Always use fresh lemon juice and zest for the brightest flavor.
Ensure orzo is thoroughly drained to prevent a watery dressing.
Good quality extra-virgin olive oil makes a difference in the dressing.
Chilling the salad for at least 30 minutes allows flavors to meld beautifully.