Description
A vibrant and refreshing homemade orzo pasta salad featuring tender orzo, tangy sun-dried tomatoes, briny kalamata olives, fresh herbs, and creamy feta cheese, all tossed in a zesty lemon and olive oil dressing. Perfect as a light lunch or a flavorful side dish for any occasion.
Ingredients
Scale
Orzo Pasta
- 2 quart water
- 1/2 teaspoon salt
- 1 pound orzo
Mix-ins and Dressing
- 1/2 pound kalamata olives, pitted and chopped
- 1/2 cup chopped red onion
- 12 ounce sun-dried tomatoes in oil, drained and diced
- 1 cup spinach, sliced thin
- 3 tablespoon fresh basil, thinly cut
- 3 tablespoon fresh mint, thin strips
- 1/2 teaspoon black pepper, ground
- 3 tablespoon extra-virgin olive oil
- 3 tablespoon fresh lemon juice
- Zest from 1 lemon, grated
- 1/3 pound feta cheese, crumbled
Instructions
- Cook the orzo: In a heavy saucepan, bring 2 quart water and 1/2 teaspoon salt to a boil. Add 1 pound orzo and cook according to package directions until tender, about 10-12 minutes. Drain well in a colander to remove all excess water.
- Combine mix-ins: Transfer drained orzo to a large serving bowl. Add 1/2 pound chopped kalamata olives, 1/2 cup chopped red onion, 12 ounce diced sun-dried tomatoes, 1 cup thinly sliced spinach, zest from 1 lemon, 3 tablespoon fresh basil, and 3 tablespoon fresh mint. Stir gently to combine and evenly distribute the ingredients.
- Add dressing and feta: Sprinkle 1/2 teaspoon ground black pepper over the salad, then add 3 tablespoon extra-virgin olive oil, 3 tablespoon fresh lemon juice, and 1/3 pound crumbled feta cheese. Toss gently to combine everything without breaking up the feta too much.
- Chill and serve: Serve the salad immediately at room temperature or chill in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully before serving.
Notes
- For best flavor, allow the salad to chill for at least 30 minutes to let the ingredients meld.
- You can substitute fresh spinach with arugula or baby kale for a different flavor.
- If you prefer a lighter salad, reduce the olive oil to 2 tablespoons.
- Sun-dried tomatoes packed in oil add richness; if using dry sun-dried tomatoes, rehydrate them in warm water first.
- This salad can be made a day ahead and kept refrigerated for easy meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 20 mg
