Description
This vibrant Orzo Pasta Salad with Feta and Sun-Dried Tomatoes is a quick and flavorful dish perfect for warm days or as a side for any meal. Featuring tender orzo pasta tossed with tangy feta, briny kalamata olives, sweet sun-dried tomatoes, fresh herbs, and a zesty lemon dressing, this salad offers a refreshing Mediterranean-inspired taste in just 20 minutes.
Ingredients
Pasta and Cooking Liquids
- 2 qt water
- 1/2 tsp salt
- 1 lb orzo
Vegetables and Herbs
- 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
Seasonings and Dressing
- 1/2 tsp black pepper, ground
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- Zest from 1 lemon, grated
Cheese
- 1/3 lb feta cheese, crumbled
Instructions
- Cook the Orzo: Bring 2 quarts of water to a boil in a large pot. Add 1/2 teaspoon of salt, then stir in 1 pound of orzo. Cook according to package directions until al dente, usually about 8-10 minutes. Drain the orzo and rinse under cold water to stop cooking and cool it down, then set aside to drain thoroughly.
- Prepare the Salad Ingredients: While the orzo is cooking, pit and chop 1/2 pound of kalamata olives, chop 1/2 cup of red onion, dice 12 ounces of sun-dried tomatoes (in oil, drained), and thinly slice 1 cup of spinach. Also, slice 3 tablespoons of fresh basil and cut 3 tablespoons of fresh mint into thin strips for fresh herbal flavor.
- Mix the Salad: In a large mixing bowl, combine the cooled orzo with the olives, red onion, sun-dried tomatoes, spinach, basil, and mint. Add 1/2 teaspoon of ground black pepper, 3 tablespoons of extra-virgin olive oil, 3 tablespoons of fresh lemon juice, and the grated zest of 1 lemon. Toss gently to ensure all ingredients are evenly coated and the flavors meld.
- Add Feta Cheese: Finally, crumble 1/3 pound of feta cheese over the salad and toss lightly one last time so the cheese is distributed throughout but does not get mashed.
- Chill and Serve: Refrigerate the salad for at least 15 minutes before serving to allow the flavors to blend and the salad to cool completely. Serve chilled or at room temperature as a refreshing side or light main dish.
Notes
- This salad can be made a few hours ahead and refrigerated; just add the feta cheese before serving to maintain texture.
- For a vegan version, omit the feta cheese or replace it with a vegan cheese alternative.
- Use fresh lemon juice rather than bottled for the best flavor impact.
- If sun-dried tomatoes packed in oil are not available, rehydrate dry ones in warm water and toss with a bit of olive oil before adding.
- Adding toasted pine nuts or chopped cucumbers can add extra texture and freshness.
