why make this recipe
Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes is a delightful dish that brings together fresh flavors and satisfying textures. This salad is perfect for a quick lunch, side dish, or even a light dinner. With the combination of tender orzo, briny feta, and sun-dried tomatoes, every bite is a burst of flavor. Plus, it’s easy to prepare and can be made ahead of time, making it a great option for gatherings or meal prep.
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
Directions :
- Bring 2 quarts of water and 1/2 teaspoon of salt to a boil in a large pot.
- Add the orzo and cook according to package instructions, about 8-10 minutes, until al dente.
- Drain and rinse the orzo under cold water.
- In a large bowl, combine the cooked orzo with kalamata olives, red onion, sun-dried tomatoes, spinach, basil, and mint.
- In a small bowl, whisk together black pepper, olive oil, lemon juice, and lemon zest.
- Pour the dressing over the orzo salad mixture and toss gently to coat.
- Add crumbled feta cheese and toss lightly.
- Serve chilled or at room temperature.
how to serve Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes
This pasta salad can be served as a main dish or a side. It pairs well with grilled chicken or fish and makes an excellent addition to any picnic or potluck. Serve it in a large bowl for sharing or in individual portions for a fun twist.
how to store Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes
Store any leftovers in an airtight container in the refrigerator. The flavors will continue to blend as it sits, making it even more delicious the next day. It’s best to consume it within 3-4 days for optimal freshness.
tips to make Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes
- Feel free to customize the salad by adding other vegetables, such as bell peppers or cucumbers.
- To keep the orzo from sticking together, rinse it with cold water after draining.
- Use feta cheese that is packed in brine for extra flavor.
variation
You can easily turn this salad into a Mediterranean-style meal by adding grilled chicken or chickpeas for protein. A splash of balsamic vinegar also adds a nice depth to the dressing.
FAQs
Can I use regular pasta instead of orzo?
Yes, you can substitute any small pasta shape, like ditalini or mini shells, if orzo is not available.How do I make this salad gluten-free?
Look for gluten-free orzo or use a different gluten-free pasta shape to make this salad suitable for gluten-free diets.Can this salad be frozen?
It is best not to freeze this salad as the textures of the ingredients can change when thawed. It’s best enjoyed fresh or refrigerated.
Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful salad featuring orzo, feta, and sun-dried tomatoes, perfect for lunch, dinner, or gatherings.
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
Instructions
- Bring 2 quarts of water and 1/2 teaspoon of salt to a boil in a large pot.
- Add the orzo and cook according to package instructions, about 8-10 minutes, until al dente.
- Drain and rinse the orzo under cold water.
- In a large bowl, combine the cooked orzo with kalamata olives, red onion, sun-dried tomatoes, spinach, basil, and mint.
- In a small bowl, whisk together black pepper, olive oil, lemon juice, and lemon zest.
- Pour the dressing over the orzo salad mixture and toss gently to coat.
- Add crumbled feta cheese and toss lightly.
- Serve chilled or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Flavors blend even more as it sits.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: orzo, salad, feta, sun-dried tomatoes, Mediterranean, quick meal, vegetarian