Description
Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes is a fresh, Mediterranean-inspired dish packed with olives, herbs, feta, and a bright lemon dressing.
Ingredients
- 2 qt water
- 1/2 tsp salt
- 1 lb orzo
- 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, sliced
- 3 tbsp fresh mint, thinly cut
- 1/2 tsp black pepper
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- Zest of 1 lemon
- 1/3 lb feta cheese, crumbled
Instructions
- Bring salted water to a boil in a large pot.
- Cook orzo according to package directions until tender.
- Drain well and transfer to a large mixing bowl.
- Add olives, red onion, sun-dried tomatoes, spinach, basil, mint, and lemon zest.
- Mix gently to combine evenly.
- Add black pepper, olive oil, lemon juice, and feta cheese.
- Toss lightly without breaking the feta.
- Chill for 30 minutes or serve immediately at room temperature.
Notes
- Chilling helps flavors blend better.
- Do not overmix to keep feta chunks intact.
- Best served fresh but can be stored 2–3 days refrigerated.
- Prep Time: 8 minutes
- Cook Time: 17 minutes
- Category: Salad
- Method: Boiling & Mixing
- Cuisine: Mediterranean