Description
This Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes is a refreshing Mediterranean-inspired dish featuring tender orzo pasta tossed with kalamata olives, sun-dried tomatoes, fresh herbs, spinach, and tangy feta cheese. Dressed with lemon juice, olive oil, and fragrant lemon zest, it’s perfect served chilled or at room temperature as a vibrant side or light main course.
Ingredients
Scale
Orzo Pasta
- 2 qt water
- 1/2 tsp salt
- 1 lb orzo
Mix-ins and Dressing
- 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
- Cook the Orzo: In a heavy saucepan, bring 2 quarts of water and 1/2 teaspoon salt to a boil. Add 1 pound of orzo pasta and cook according to package directions until tender, about 10-12 minutes. Drain thoroughly in a colander to remove all excess water.
- Combine the Ingredients: Transfer the drained orzo to a large serving bowl. Add 1/2 pound chopped kalamata olives, 1/2 cup chopped red onion, 12 ounces diced sun-dried tomatoes, 1 cup thinly sliced spinach, zest from 1 lemon, and freshly cut 3 tablespoons each of basil and mint. Mix gently to evenly combine flavors and ingredients.
- Add Dressing and Cheese: Sprinkle 1/2 teaspoon ground black pepper over the mixture, then drizzle with 3 tablespoons extra-virgin olive oil and 3 tablespoons fresh lemon juice. Add 1/3 pound crumbled feta cheese last and toss gently to combine without breaking up the feta too much.
- Chill and Serve: Serve the pasta salad at room temperature or refrigerate for at least 30 minutes before serving to let the flavors meld well. This salad tastes best slightly chilled or at room temperature.
Notes
- For a gluten-free version, substitute the orzo pasta with gluten-free pasta shaped similarly.
- Allowing the salad to rest in the refrigerator for at least 30 minutes enhances the flavor integration.
- If sun-dried tomatoes are not packed in oil, rehydrate them in warm water and drain well before adding.
- Fresh herbs like basil and mint add brightness; you can adjust quantities based on preference.
- Use good quality extra-virgin olive oil for the best flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 15 mg
