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Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes

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A fresh and vibrant orzo pasta salad with feta, sun-dried tomatoes, and a medley of fresh herbs, perfect for lunch or a light dinner.

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 qt water and 1/2 tsp salt to a boil in a large pot.
  2. Add 1 lb orzo and cook until al dente, about 8–10 minutes. Stir so it does not stick.
  3. Drain the orzo and rinse under cold water to stop cooking. Drain well.
  4. Place the cooled orzo in a large bowl.
  5. Add 1/2 lb chopped kalamata olives, 1/2 cup chopped red onion, and 12 oz diced sun-dried tomatoes.
  6. Stir in 1 cup thin-sliced spinach, 3 tbsp basil, and 3 tbsp mint.
  7. In a small bowl mix 3 tbsp olive oil, 3 tbsp lemon juice, and lemon zest. Pour over the salad.
  8. Add 1/2 tsp ground black pepper and toss to coat everything evenly.
  9. Gently fold in 1/3 lb crumbled feta at the end.
  10. Chill for 30 minutes to let flavors blend, or serve right away.

Notes

Taste and adjust lemon and salt before serving, as olives and feta add saltiness. The salad can be made a day ahead for better flavor.

Nutrition

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

Find it online: https://yourfavoriterecipes.com/homemade-orzo-pasta-salad-feta-sun-dried-tomatoes/