Homemade orzo pasta salad with feta cheese and sun-dried tomatoes in a bowl

Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes

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A Bright and Flavorful Dish for Any Occasion

I still remember the summer afternoons spent with my family, lingering over long meals that stretched into the evening, filled with laughter and memories. One dish that frequently graced our table was a vibrant orzo salad. This Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes brings back those lovely times and adds a spark to any family gathering. It’s not just a salad; it’s a celebration of flavors! Packed with juicy sun-dried tomatoes, briny kalamata olives, and creamy feta, every bite transports you to warm Mediterranean shores. This recipe is not only delicious but simple enough for anyone to pull off, making it perfect for both experienced cooks and kitchen novices.

Why Make This Recipe?

When it comes to cooking, this orzo pasta salad checks all the boxes. First off, it tastes incredible! The combination of savory, fresh ingredients provides a delightful burst of flavor that kids and adults alike will devour. Plus, you can whip it up in under 30 minutes, making it a fantastic go-to for those busy weeknights or impromptu gatherings.

Not only is this salad easy to throw together, but it’s also budget-friendly. You can find most of the ingredients at your local grocery store without breaking the bank. And let’s not forget how versatile it is! You can serve it as a side or make it the centerpiece of your meal. With its vibrant colors and textures, this salad looks as beautiful on the plate as it is tasty. Whether you’re meal prepping for your week ahead or bringing a dish to a potluck, this salad will shine.

How to Make Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes

Making this pasta salad is a truly enjoyable experience. It takes only about 20 minutes of your time (plus cooking the orzo), and you only need a few basic kitchen tools: a large pot for boiling, a strainer, and a mixing bowl. Let’s dive into the delicious world of orzo salad, and I promise you’ll feel like a kitchen pro by the end!

Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes

Ingredients

Here’s what you need to gather for this delightful orzo pasta salad:

  • 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 Directions

Now, let’s get cooking!

  1. Boil the Water: Bring 2 quarts of water and 1/2 teaspoon of salt to a boil in a large pot.
  2. Cook the Orzo: Add the orzo and cook according to package instructions, about 8-10 minutes, until it’s perfectly al dente.
  3. Drain and Rinse: Drain the orzo in a strainer and rinse it under cold water to stop the cooking process.
  4. Mix the Ingredients: In a large bowl, combine the cooked orzo with kalamata olives, red onion, sun-dried tomatoes, spinach, basil, and mint.
  5. Make the Dressing: In a small bowl, whisk together black pepper, olive oil, lemon juice, and lemon zest until combined.
  6. Dress the Salad: Pour the dressing over the orzo salad mixture and toss gently to coat all the ingredients.
  7. Add the Feta: Sprinkle in the crumbled feta cheese and toss lightly to incorporate without breaking it too much.
  8. Serve: You can serve this tasty dish chilled or at room temperature.

Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes

How to Serve Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes?

Wondering how to serve this vibrant salad? It’s incredibly versatile! Pair it with grilled chicken or fish for a complete meal. It also works beautifully as a side dish alongside kabobs or a hearty steak. For a casual gathering, consider serving it as part of a Mediterranean-themed spread with hummus, pita bread, and roasted vegetables.

A sprinkle of extra fresh herbs on top just before serving adds a lovely touch for those who enjoy that burst of flavor. You could also drizzle a little more olive oil if you want to enhance the richness. This dish also makes for fantastic leftovers, and it tastes even better the next day as the flavors meld together beautifully!

How to Store Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes?

Storing your orzo pasta salad is a breeze! Keep the leftovers in an airtight container and place it in the fridge. It will stay fresh for up to 3-4 days. Just remember, the longer it sits, the more the flavors develop, so enjoy those leftovers as much as the first round!

If you want to keep it longer, consider freezing it. While I recommend consuming it fresh for the best texture, it can last up to 2 months in the freezer. Simply thaw it in the fridge overnight before enjoying, but keep in mind that the feta may not have the same texture after freezing.

Tips for Perfect Homemade Orzo Pasta Salad

  1. Don’t Overcook the Orzo: Be careful not to overcook your orzo; it should be al dente for the best texture and flavor.
  2. Fresh Ingredients: Use fresh herbs and vegetables whenever possible. They make a significant difference in taste.
  3. Adjust the Seasonings: Taste your salad before serving and adjust the seasoning if needed. You may want to add more lemon juice or olive oil based on your preference.
  4. Chill It Out: Allow your salad to chill in the fridge for at least an hour before serving. This helps all the flavors meld together beautifully.
  5. Make It Ahead: This salad is perfect for meal prep. Make it a day in advance to save time!

Variations

Feeling adventurous? Here are a few fun variations!

  • Swap the Cheese: If you aren’t a fan of feta or have dietary restrictions, try using goat cheese or even a dairy-free option.
  • Add Proteins: Toss in some grilled chicken, shrimp, or chickpeas to turn this dish into a heartier meal.
  • Change the Greens: Try using arugula instead of spinach for a bit of peppery flavor or add some roasted bell peppers for extra sweetness.

FAQs about Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes

Can I use different types of pasta?
Absolutely! While orzo gives a lovely texture, you can substitute with any small pasta, like ditalini or farfalle, if you prefer. Just check the cooking time since it may vary.

How can I make this salad gluten-free?
To make this salad gluten-free, swap out the orzo for gluten-free pasta. Many brands offer fantastic options that taste just like the traditional stuff!

Can I make this salad ahead of time?
Definitely! This salad keeps well in the fridge for a few days and develops even richer flavors as it sits.

With these tips and variations, you’re all set to create a stunning Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes. Grab your ingredients, trust your instincts, and enjoy every delicious mouthful of this colorful dish! Happy cooking, and have fun sharing this vibrant salad with friends and family!

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Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes

  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
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Description

A vibrant and flavorful orzo pasta salad packed with sun-dried tomatoes, feta, and fresh herbs, perfect for any occasion.

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

  1. Bring 2 quarts of water and 1/2 teaspoon of salt to a boil in a large pot.
  2. Add the orzo and cook according to package instructions, about 8-10 minutes, until al dente.
  3. Drain the orzo in a strainer and rinse under cold water to stop the cooking process.
  4. In a large bowl, combine the cooked orzo with kalamata olives, red onion, sun-dried tomatoes, spinach, basil, and mint.
  5. In a small bowl, whisk together black pepper, olive oil, lemon juice, and lemon zest until combined.
  6. Pour the dressing over the orzo salad mixture and toss gently to coat.
  7. Sprinkle in the crumbled feta cheese and toss lightly.
  8. Serve chilled or at room temperature.

Notes

This salad keeps well in the fridge for 3-4 days, and the flavors develop further over time. For a heartier dish, add grilled chicken or chickpeas.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 4g
  • Sodium: 450mg
  • Fat: 22g
  • Saturated Fat: 6g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 20mg

Keywords: orzo salad, pasta salad, Mediterranean salad, feta cheese, sun-dried tomatoes

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