Orzo Pasta Salad with Feta and Sun-Dried Tomatoes
This vibrant and refreshing orzo pasta salad combines feta and sun-dried tomatoes for a delightful flavor explosion, perfect for any meal or gathering.
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.
Notes
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. 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.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 17gSaturated Fat: 4gSodium: 550mgFiber: 3gSugar: 3g