Description
Orzo Pasta Salad with Feta and Sun Dried Tomatoes is a bright, zesty Mediterranean-inspired dish packed with tender orzo, briny olives, fresh herbs, lemon, and creamy feta. It’s perfect for meal prep, potlucks, summer cookouts, or an easy make-ahead lunch that tastes even better the next day.
Ingredients
For the orzo pasta:
2 quarts water
1/2 teaspoon salt
1 pound orzo
For the mix-ins and dressing:
1/2 pound kalamata olives, pitted and chopped
1/2 cup red onion, chopped
12 ounces sun-dried tomatoes in oil, drained and diced
1 cup fresh spinach, thinly sliced
Zest of 1 lemon
3 tablespoons fresh basil, thinly sliced
3 tablespoons fresh mint, thinly sliced
1/2 teaspoon black pepper
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1/3 pound feta cheese, crumbled
Instructions
Cook the Orzo:
Bring water and salt to a boil in a large saucepan. Add the orzo and cook according to package directions until tender. Drain well and shake off excess water.Combine Ingredients:
Transfer drained orzo to a large bowl. Add olives, red onion, sun-dried tomatoes, spinach, lemon zest, basil, and mint. Toss to combine.Dress the Salad:
Add black pepper, olive oil, and fresh lemon juice. Toss gently.Finish with Feta:
Fold in crumbled feta carefully so it stays light and fluffy.Chill (Optional but Recommended):
Let the salad rest in the refrigerator for at least 30 minutes before serving to allow flavors to blend.
Serve chilled or at room temperature.
Notes
Letting the salad chill enhances the flavor.
If it seems dry after refrigerating, add a small drizzle of olive oil and a squeeze of lemon before serving.
You can substitute arugula or parsley for spinach.
Add grilled chicken or chickpeas to turn it into a complete meal.
Store in an airtight container in the refrigerator for up to 4 days
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad , Lunch
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 20 mg