Description
A bright and flavorful orzo pasta salad packed with feta cheese, sun-dried tomatoes, olives, fresh herbs, and a light lemon dressing. Perfect as a refreshing side dish or light meal.
Ingredients
- 2 qt water
- 1/2 tsp salt
- 1 lb orzo pasta
- 1/2 lb kalamata olives, pitted and chopped
- 1/2 cup red onion, chopped
- 12 oz sun-dried tomatoes in oil, drained and diced
- 1 cup spinach, thinly sliced
- 3 tbsp fresh basil, thinly sliced
- 3 tbsp fresh mint, thin strips
- 1/2 tsp ground black pepper
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- Zest from 1 lemon, grated
- 1/3 lb feta cheese, crumbled
Instructions
1. In a heavy saucepan, bring the water and salt to a boil. Add the orzo and cook according to the package directions until tender.
2. Drain the orzo well in a colander, making sure there is no excess water remaining.
3. Transfer the drained orzo to a large serving bowl.
4. Add the chopped kalamata olives, red onion, sun-dried tomatoes, sliced spinach, lemon zest, basil, and mint to the bowl. Mix well so the ingredients are evenly distributed.
5. Add the ground black pepper, olive oil, fresh lemon juice, and crumbled feta cheese.
6. Toss gently to combine everything without breaking up the feta too much.
7. Serve at room temperature or refrigerate until ready to serve for a chilled pasta salad.
Notes
For the best flavor, refrigerate the salad for at least 30 minutes before serving so the ingredients can meld together.
Add extra lemon juice or olive oil before serving if the pasta absorbs too much dressing.
This salad pairs well with grilled chicken, fish, or Mediterranean dishes.