Orzo Pasta Salad with Feta and Sun Dried Tomatoes
A bright and satisfying orzo pasta salad with feta, sun dried tomatoes, olives, and fresh herbs that's perfect for meals and potlucks.
Ingredients
For the salad
- 2 qt water
- 0.5 tsp salt
- 1 lb orzo You can swap in whole wheat orzo for more fiber.
- 0.5 lb kalamata olives, pitted and chopped Substitute with capers or extra feta if desired.
- 0.5 cup chopped red onion You can rinse under cool water to mellow the taste.
- 12 oz sun-dried tomatoes in oil, drained and diced Essential for the flavor.
- 1 cup spinach, sliced thin
- 3 tbsp fresh basil, thinly cut
- 3 tbsp fresh mint, thin strips
- 0.5 tsp black pepper, ground
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 zest lemon, grated
- 1/3 lb feta cheese, crumbled Reduced-fat or dairy-free feta can be used.
Instructions
Preparation
- Bring 2 quarts of water with 1/2 tsp salt to a boil in a large pot.
- Add the orzo and stir. Cook according to package directions (usually 8–10 minutes) until al dente.
- Drain the orzo and rinse briefly with cool water to stop cooking.
- While the orzo cools, chop the olives, red onion, sun dried tomatoes, and slice the spinach, basil, and mint.
Mixing the Salad
- In a large mixing bowl, whisk together olive oil, lemon juice, lemon zest, black pepper, and a pinch of salt.
- Add the slightly cooled orzo and toss to combine.
- Fold in the olives, red onion, sun dried tomatoes, spinach, basil, and mint.
- Gently fold in the feta, being careful to keep some pieces chunkier.
Finishing Touches
- Let the salad rest for 15–20 minutes at room temperature, or chill for an hour.
- Before serving, add a drizzle of olive oil if it appears dry.
Notes
This salad can be made ahead and stored in the fridge for up to 4 days. Stir in a splash of olive oil and a squeeze of lemon before serving leftovers.