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Orzo Pasta Salad with Feta and Sun Dried Tomatoes

Orzo Pasta Salad with Feta and Sun Dried Tomatoes - featured image

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A vibrant and fresh Orzo Pasta Salad bursting with briny olives, sweet sun-dried tomatoes, tangy feta, and bright lemon and herbs.

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 water and salt to a boil in a heavy saucepan.
  2. Add orzo to the boiling water.
  3. Cook orzo according to package directions until tender.
  4. Drain the cooked orzo well in a colander, removing all excess water.
  5. Transfer the drained orzo to a large serving bowl.
  6. Add chopped kalamata olives to the bowl.
  7. Add chopped red onion to the bowl.
  8. Add diced sun-dried tomatoes to the bowl.
  9. Add sliced spinach to the bowl.
  10. Add grated lemon zest to the bowl.
  11. Add thinly cut fresh basil to the bowl.
  12. Add thin strips of fresh mint to the bowl.
  13. Mix all ingredients well until evenly distributed.
  14. Add ground black pepper to the mixture.
  15. Add extra-virgin olive oil to the mixture.
  16. Add fresh lemon juice to the mixture.
  17. Add crumbled feta cheese to the mixture.
  18. Toss gently to combine everything without breaking up the feta too much.
  19. Serve the salad at room temperature or chill in the refrigerator for at least 30 minutes before serving.

Notes

Ensure orzo is cooked al dente for best texture.
Drain orzo very well to prevent a watery salad.
Let the salad chill for at least 30 minutes for flavors to meld.
Use fresh lemon juice and zest for optimal brightness.