Description
A delightful salad featuring orzo, feta, and sun-dried tomatoes, perfect for lunch, dinner, or gatherings.
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 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