Description
A vibrant and flavorful homemade orzo pasta salad featuring tangy feta cheese, sun-dried tomatoes, kalamata olives, fresh herbs, and a zesty lemon dressing. Perfect as a refreshing side dish or light main course.
Ingredients
Scale
Orzo Pasta
- 2 qt water
- 1/2 tsp salt
- 1 lb orzo
Mix-ins and Dressing
- 1/2 lb kalamata olives, pitted and chopped
- 1/2 cup chopped red onion
- 12 oz sun-dried tomatoes in oil, drained and diced
- 1 cup spinach, sliced thin
- 3 tbsp fresh basil, thinly cut
- 3 tbsp fresh mint, thin strips
- 1/2 tsp black pepper, ground
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- zest from 1 lemon, grated
- 1/3 lb feta cheese, crumbled
Instructions
- Cook Orzo: In a heavy saucepan, bring 2 quarts of water and 1/2 teaspoon of salt to a boil. Add 1 pound of orzo to the boiling water and cook according to package directions until tender, about 10-12 minutes. Drain the orzo well in a colander, ensuring no excess water remains.
- Combine Ingredients: Transfer the drained orzo to a large serving bowl. Add 1/2 pound chopped kalamata olives, 1/2 cup chopped red onion, 12 ounces diced sun-dried tomatoes (drained from oil), 1 cup thinly sliced spinach, zest of 1 grated lemon, 3 tablespoons thinly cut fresh basil, and 3 tablespoons thin strips of fresh mint. Mix gently but thoroughly to evenly distribute all ingredients.
- Add Dressing and Cheese: Sprinkle 1/2 teaspoon ground black pepper over the mixture. Add 3 tablespoons extra-virgin olive oil and 3 tablespoons fresh lemon juice. Finally, add 1/3 pound crumbled feta cheese. Toss gently to combine everything without breaking up the feta too much.
- Chill and Serve: Serve the salad at room temperature immediately or cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld beautifully before serving.
Notes
- Letting the salad rest in the fridge for at least 30 minutes helps the flavors meld and improves the taste.
- Use good quality extra-virgin olive oil for the best flavor in the dressing.
- If you prefer, substitute spinach with arugula or baby kale for a different leafy green variation.
- This salad can be made a few hours ahead and stored covered in the fridge.
- Be gentle when tossing to keep the feta cheese from crumbling too much.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 20 mg
