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
- 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 the orzo in a strainer and rinse under cold water to stop the cooking process.
- 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 until combined.
- Pour the dressing over the orzo salad mixture and toss gently to coat.
- Sprinkle in the crumbled feta cheese and toss lightly.
- 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