Orzo Pasta Salad with Feta and Sun Dried Tomatoes
A bright, tangy pasta salad bursting with Mediterranean flavors, perfect for picnics and weeknight meals.
Ingredients
Pasta and Base Ingredients
- 1 lb orzo A small, rice-shaped pasta.
- 2 qt water For boiling the orzo.
- 1/2 tsp salt For boiling water.
Salad Components
- 1/2 lb kalamata olives, pitted and chopped Adds deep, fruity brine.
- 1/2 cup chopped red onion Provides crunch and flavor.
- 12 oz sun-dried tomatoes in oil, drained and diced Adds umami and richness.
- 1 cup spinach, sliced thin For freshness.
- 3 tbsp fresh basil, thinly cut Adds herbal brightness.
- 3 tbsp fresh mint, thin strips Provides a refreshing flavor.
- 1/3 lb feta cheese, crumbled Offers tang and creaminess.
Dressing Ingredients
- 3 tbsp extra-virgin olive oil Main fat component.
- 3 tbsp fresh lemon juice Adds brightness.
- 1/2 tsp black pepper, ground For seasoning.
Instructions
Cooking the Orzo
- Bring water and salt to a rolling boil.
- Add the orzo and cook for 8–10 minutes until al dente.
- Drain and rinse the orzo under cool running water.
Preparing the Ingredients
- Chop the olives, dice the sun-dried tomatoes, slice the spinach, and crumble the feta. Measure out the onion and pepper.
Making the Dressing
- Whisk together olive oil, lemon juice, black pepper, and salt until emulsified.
Combining the Salad
- In a large bowl, combine the cooled orzo with all prepared ingredients and the dressing.
- Toss gently to combine, ensuring feta remains intact.
Chilling and Serving
- Chill the salad for at least 30 minutes before serving, or serve warm.
Notes
Chilling enhances flavors; best eaten within 3-4 days. Adjust seasoning to taste.