Orzo Pasta Salad
A bright and satisfying orzo pasta salad with feta and sun dried tomatoes perfect for meal prep, picnics, or a quick dinner.
Ingredients
Pasta and Vegetables
- 1 cup orzo pasta Cook according to package instructions.
- 1/2 cup sun dried tomatoes, chopped Preferably packed in olive oil.
- 1 cup feta cheese, crumbled Can use cow’s or sheep’s milk feta.
- 1/2 cup olives, sliced Kalamata or black olives work well.
- 1/4 cup red onion, finely chopped Can substitute with green onion or shallot.
- 1/4 cup fresh basil, chopped Fresh is best, but dried Italian seasoning can substitute.
Dressing
- 1/4 cup olive oil Use good quality olive oil.
- 2 tablespoons balsamic vinegar Adjust to taste.
- to taste salt and pepper Adjust based on personal preference.
Instructions
Preparation
- Cook orzo pasta according to package instructions, then drain and let cool.
- In a large bowl, combine the cooled orzo with sun dried tomatoes, feta cheese, olives, red onion, and fresh basil.
Dressing
- In a separate small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
Combining
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
You can make this salad up to 2 days in advance and store it in an airtight container. Leftovers are good for 3–4 days. It can be served warm, room temperature, or cold.