Description
A vibrant and refreshing orzo pasta salad with feta and sun-dried tomatoes, perfect for picnics, potlucks, or easy weeknight dinners.
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
- In a large pot, bring 2 quarts of water to a boil, and then add the salt.
- Stir in the orzo and cook according to package instructions until al dente, usually about 8-10 minutes.
- Once done, drain the orzo and rinse it under cold water to stop the cooking process. Allow it to cool completely.
- In a large mixing bowl, combine the cooled orzo, chopped kalamata olives, chopped red onion, diced sun-dried tomatoes, and thinly sliced spinach.
- In a small bowl, whisk together the fresh basil, fresh mint, black pepper, extra-virgin olive oil, fresh lemon juice, and lemon zest to create the dressing.
- Pour the dressing over the salad mixture and toss well to combine.
- Finally, gently fold in the crumbled feta cheese, being careful not to break it up too much.
- Serve immediately, or chill for a couple of hours to let the flavors meld together.
Notes
Don’t overcook the orzo for best texture. Use high-quality ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg