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Orzo Pasta Salad with Feta and Sun Dried Tomatoes

Zesty Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Delight

A vibrant and quick-prep Mediterranean Orzo Pasta Salad with Feta and Sun-Dried Tomatoes is perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 pound Orzo Pasta Cook until al dente for perfect texture.
  • 2 quarts Kosher Salt Enhances orzo flavor while cooking.
  • 1 cup Kalamata Olives Adds a briny punch; can substitute with green olives.
  • 1 medium Red Onion Contributes a sharp bite; swap for green onions for a milder taste.
  • 1 cup Sun-Dried Tomatoes Brings sweetness and depth; use dried if fresh are unavailable.
  • 2 cups Fresh Spinach Adds color and nutrients; substitute with arugula for peppery touch.
  • ¼ cup Fresh Basil Infuses aromatic freshness; dried herbs can substitute.
  • ¼ cup Fresh Mint Infuses aromatic freshness; substitute with dried if needed.
  • Black Pepper Add to taste.
For the Dressing
  • ¼ cup Extra-Virgin Olive Oil Rich flavor enhancer and healthy fat source.
  • 1 medium Fresh Lemon Juice Brightens the salad; vinegar can substitute.
  • 1 tablespoon Lemon Zest Provides concentrated lemon flavor; skip if using bottled juice.
  • ¾ cup Feta Cheese Creamy and tangy; goat cheese is a good alternative.

Equipment

  • heavy saucepan
  • Colander
  • Large serving bowl
  • spatula

Method
 

Preparation
  1. In a heavy saucepan, bring 2 quarts of salted water to a boil. Add 1 pound of orzo and cook for 8-10 minutes until al dente. Drain well.
  2. In a large bowl, mix the drained orzo, 1 cup of kalamata olives, 1 finely chopped red onion, and 1 cup of diced sun-dried tomatoes. Fold in 2 cups of spinach, ¼ cup of basil, and ¼ cup of mint.
  3. Sprinkle with black pepper, drizzle with ¼ cup of olive oil, add the juice of one lemon, and lemon zest. Crumble ¾ cup of feta over the top.
  4. Gently toss all ingredients together until well combined, being careful not to break feta too much. Serve immediately or refrigerate for at least 30 minutes.
  5. Before serving, give the salad a gentle toss to ensure everything is mixed well. Enjoy as a side dish or light lunch.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 2500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

For best results, chill the salad before serving to enhance flavor.

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