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Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes

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A light and fresh orzo pasta salad bursting with flavor, perfect for warm evenings and gatherings.

Ingredients

Scale
  • 2 quarts 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. Boil the Orzo: In a large pot, bring 2 quarts of water to a boil. Add the 1/2 teaspoon salt. Once boiling, toss in 1 pound of orzo and cook according to package directions (usually about 8-10 minutes) until al dente.
  2. Prep the Veggies: While the orzo is cooking, chop up your veggies. Dice the kalamata olives, red onion, and sun-dried tomatoes. Slice the spinach and herbs—basil and mint.
  3. Drain and Cool the Orzo: Once the orzo is finished cooking, drain it in a colander and rinse under cold water.
  4. Combine Ingredients: In a large mixing bowl, combine the cooled orzo, chopped veggies, and herbs. Toss gently to combine.
  5. Create the Dressing: In a small bowl, whisk together the 3 tablespoons of extra-virgin olive oil, 3 tablespoons of fresh lemon juice, zest from 1 lemon, and 1/2 teaspoon black pepper. Drizzle this over the pasta and veggies.
  6. Finish with Feta: Crumbled 1/3 pound of feta cheese on top, gently tossing to distribute.

Notes

Store leftovers in an airtight container for up to 3 days. Allow the salad to sit for about 10-15 minutes after tossing to let the flavors meld together.

Nutrition

Keywords: orzo salad, pasta salad, Mediterranean recipe, summer salad, vegetarian dish

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