Flavorful Homemade Orzo Pasta Salad with Fresh Feta and Sun-Dried Tomatoes
Creating a refreshing pasta salad at home brings endless joy and delightful flavors to your meals. This homemade orzo pasta salad with feta and sun-dried tomatoes adds a burst of flavor while being easy to prepare. You can indulge in this dish for lunch, dinner, or as a side at your next gathering.
Why Make This Recipe
This orzo pasta salad stands out for its vibrant ingredients and delightful textures. Combining cheesy feta with tangy sun-dried tomatoes creates a flavor explosion. It is perfect for picnics or parties, and you can make it ahead of time for quick serving. For another quick meal idea, check out this High-Protein Chicken Salad.
How to Make Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes
Ingredients:
- 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
Step by Step:
- Bring 2 quarts of water and 1/2 teaspoon of salt to a boil in a large pot.
- Add the orzo to the boiling water and cook according to package instructions until al dente, usually around 8-10 minutes.
- Drain the orzo and rinse it under cold water to stop the cooking process. Allow it to cool completely.
- In a large mixing bowl, combine the cooked orzo, chopped kalamata olives, red onion, sun-dried tomatoes, and spinach.
- In a small bowl, mix the basil, mint, black pepper, olive oil, lemon juice, and lemon zest. Stir this dressing into the orzo mixture until well combined.
- Gently fold in the crumbled feta cheese.
- Taste and adjust seasonings if necessary.
How to Serve Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes
Serve this orzo pasta salad chilled or at room temperature. It pairs beautifully with grilled chicken or fish. Want a heartier meal? Try serving it alongside this Crispy Garlic Chicken Fried Rice.
How to Store Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes
Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. If you notice the salad drying out, add a splash of olive oil or lemon juice before serving again.
Tips to Make Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes
- Use fresh herbs for a vibrant flavor boost.
- Adjust the quantities of sun-dried tomatoes and feta based on your preference for a bolder taste.
- For a gluten-free version, substitute orzo with a gluten-free pasta of your choice.
Variation
For a protein-packed meal, add grilled chicken or chickpeas to the salad. You can also replace feta with goat cheese for a slightly different taste.
FAQs
1. Can I make this salad ahead of time?
Yes, this orzo salad tastes even better the next day as the flavors meld together. Prepare it in advance and store it in the fridge.
2. How can I make this dish more colorful?
Add colorful bell peppers, cherry tomatoes, or fresh corn to enhance the look and taste of your salad.
3. What should I do if I don’t have sun-dried tomatoes?
You can substitute fresh tomatoes or roasted bell peppers for a different flavor profile.
For more information on food safety, check the USDA food safety temperature guidelines.
Orzo Pasta Salad with Feta and Sun-Dried Tomatoes
Ingredients
Pasta Ingredients
- 2 qt water
- 1/2 tsp salt
- 1 lb orzo
Salad Ingredients
- 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
- 1 lemon zest, grated
- 1/3 lb feta cheese, crumbled
Instructions
Cooking the Orzo
- Bring 2 quarts of water and 1/2 teaspoon of salt to a boil in a large pot.
- Add the orzo to the boiling water and cook according to package instructions until al dente, usually around 8-10 minutes.
- Drain the orzo and rinse it under cold water to stop the cooking process. Allow it to cool completely.
Mixing the Salad
- In a large mixing bowl, combine the cooked orzo, chopped kalamata olives, red onion, sun-dried tomatoes, and spinach.
- In a small bowl, mix the basil, mint, black pepper, olive oil, lemon juice, and lemon zest. Stir this dressing into the orzo mixture until well combined.
- Gently fold in the crumbled feta cheese.
- Taste and adjust seasonings if necessary.