Description
A vibrant orzo pasta salad that combines creamy feta, zesty sun-dried tomatoes, and fresh herbs for a comforting dish.
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
- Cook the orzo: In a large pot, bring the water and salt to a rolling boil. Once boiling, add the orzo and cook according to package instructions until al dente, about 8–10 minutes. Stir occasionally to prevent sticking.
- Drain and cool: Once cooked, drain the orzo and rinse it under cold water to stop the cooking process. Set aside to cool.
- Prep the ingredients: While the orzo cools, chop the kalamata olives, red onion, sun-dried tomatoes, spinach, basil, and mint.
- Combine the ingredients: In a large mixing bowl, combine the cooled orzo, chopped kalamata olives, red onion, sun-dried tomatoes, spinach, basil, and mint.
- Dress it up: In a separate small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, black pepper, and a pinch of salt. Drizzle this zesty dressing over the pasta mixture and toss to combine.
- Add the feta: Gently fold in the crumbled feta cheese, allowing it to mix in without breaking apart too much. Taste and adjust seasoning as needed.
- Chill and serve: Cover the salad and let it chill in the fridge for at least 30 minutes to allow the flavors to meld together. Serve it cold or at room temperature.
Notes
This salad is perfect for making ahead! Prepare it up to 1 day in advance and store it in the fridge. The flavors only get better as they sit.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 440mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg