Description
A vibrant and flavorful orzo pasta salad with creamy feta and tangy sun-dried tomatoes, perfect for any occasion.
Ingredients
- 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
- Bring 2 quarts of water to a boil in a large pot. Add 1/2 teaspoon of salt.
- Add the orzo and cook according to package instructions until al dente, about 8-10 minutes.
- Drain the orzo and rinse it under cold water to halt cooking. Set aside to cool.
- In a large mixing bowl, combine kalamata olives, sun-dried tomatoes, red onion, spinach, basil, and mint.
- In a separate bowl, whisk together olive oil, lemon juice, lemon zest, and black pepper.
- Add the cooled orzo to the mixing bowl and pour the dressing over. Toss to combine.
- Gently fold in the crumbled feta cheese.
- Taste and adjust seasoning with salt or pepper if needed.
- Let sit for a few minutes before serving to meld flavors.
Notes
For added flavor, let the salad chill in the fridge for a couple of hours before serving.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean