Description
This Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes is a vibrant and refreshing dish perfect for a light lunch or a side at dinner. Featuring tender orzo pasta, tangy feta cheese, savory sun-dried tomatoes, kalamata olives, and fresh herbs, it’s tossed in a bright lemon and olive oil dressing that enhances every bite.
Ingredients
Scale
Orzo Pasta
- 2 qt water
- 1/2 tsp salt
- 1 lb orzo
Mix-ins and Dressing
- 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
- Cook the Orzo: In a heavy saucepan, bring 2 quarts of water and 1/2 teaspoon of salt to a boil. Add the orzo and cook according to package instructions until tender, approximately 10-12 minutes. Drain thoroughly using a colander, ensuring no excess water remains.
- Combine Mix-ins: Transfer the drained orzo to a large serving bowl. Add chopped kalamata olives, chopped red onion, diced sun-dried tomatoes, thinly sliced spinach, grated lemon zest, and freshly cut basil and mint. Mix gently to combine and evenly distribute the ingredients.
- Add Dressing and Feta: Sprinkle in ground black pepper, pour in extra-virgin olive oil and fresh lemon juice, then add crumbled feta cheese. Toss gently to combine all ingredients, being careful not to break up the feta cheese too much.
- Chill and Serve: Serve the salad at room temperature or cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully before serving.
Notes
- Letting the salad rest in the fridge for at least 30 minutes improves flavor melding.
- Use good quality extra-virgin olive oil for the best taste.
- If sun-dried tomatoes are not packed in oil, rehydrate them in warm water before dicing.
- Feel free to add toasted pine nuts or cucumber for added texture and flavor.
- This salad is best served within 24 hours for optimal freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 20 mg
