Description
This homemade orzo pasta salad with feta and sun-dried tomatoes is a vibrant and flavorful dish perfect as a side or light main course. It combines tender orzo pasta with tangy feta, savory kalamata olives, sweet sun-dried tomatoes, fresh herbs, and a bright lemon dressing for a refreshing Mediterranean-inspired salad.
Ingredients
Scale
For the orzo pasta:
- 2 qt water
- 1/2 tsp salt
- 1 lb orzo
For the 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
- Boil the orzo: In a heavy saucepan, bring 2 quarts of water and 1/2 teaspoon of salt to a rolling boil. Add 1 pound of orzo to the boiling water and cook according to package instructions, about 10-12 minutes, until tender but still firm to the bite. Drain the orzo well in a colander, shaking off all excess water.
- Combine mix-ins: Transfer the drained orzo to a large serving bowl. Add 1/2 pound of chopped kalamata olives, 1/2 cup chopped red onion, 12 ounces of drained and diced sun-dried tomatoes, 1 cup thinly sliced spinach, grated zest from 1 lemon, 3 tablespoons fresh basil, and 3 tablespoons fresh mint. Stir gently to combine and distribute the ingredients evenly.
- Add dressing and cheese: Sprinkle 1/2 teaspoon ground black pepper over the salad. Drizzle 3 tablespoons extra-virgin olive oil and 3 tablespoons fresh lemon juice evenly across the mixture. Finally, add 1/3 pound of crumbled feta cheese on top. Toss gently to mix everything while keeping the feta relatively intact.
- Chill and serve: The salad can be served immediately at room temperature, but letting it rest for at least 30 minutes in the refrigerator helps meld the flavors beautifully. Serve chilled or at room temperature as a refreshing side salad or a light main dish.
Notes
- For a gluten-free version, substitute orzo with gluten-free pasta or quinoa.
- Use fresh herbs like basil and mint to enhance the flavor; dried herbs will not give the same fresh taste.
- If sun-dried tomatoes are not in oil, rehydrate them in warm water before adding.
- For added protein, consider mixing in grilled chicken or chickpeas.
- Make sure to drain the orzo thoroughly to prevent the salad from becoming soggy.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 18 mg
