Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes
A quick and flavorful pasta salad featuring orzo, feta cheese, sun-dried tomatoes, and fresh herbs, perfect for any occasion.
Ingredients
Main Ingredients
- 2 qt water For boiling
- 1/2 tsp salt For boiling water
- 1 lb orzo Pasta base
- 1/2 lb kalamata olives, pitted and chopped For a briny flavor
- 1/2 cup chopped red onion To add sharpness
- 12 oz sun-dried tomatoes in oil, drained and diced Provide a concentrated flavor
- 1 cup spinach, sliced thin For freshness
- 3 tbsp fresh basil, thinly cut Herb for flavor
- 3 tbsp fresh mint, thin strips Herb for flavor
- 1/2 tsp black pepper, ground For seasoning
- 3 tbsp extra-virgin olive oil Dressing base
- 3 tbsp fresh lemon juice For brightness
- 1 lemon zest from 1 lemon, grated Adds aromatic flavor
- 1/3 lb feta cheese, crumbled For creaminess
Instructions
Preparation
- Boil 2 quarts of water with 1/2 teaspoon of salt in a large pot.
- Add 1 pound of orzo to the boiling water and cook according to package directions until al dente.
- Drain the orzo and optionally rinse it briefly under cold water.
- In a large mixing bowl, combine the orzo with kalamata olives, red onion, sun-dried tomatoes, spinach, basil, and mint.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, and black pepper and drizzle over the salad.
- Fold in the crumbled feta gently to avoid breaking it up.
- Chill in the fridge for at least 30 minutes before serving.
- Serve as a side dish or main meal.
Notes
Taste as you go and feel free to add other veggies or proteins like grilled chicken. Store leftovers in an airtight container for up to 3 days.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 38gProtein: 8gFat: 15gSaturated Fat: 4gSodium: 400mgFiber: 3gSugar: 3g
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