Description
A vibrant and flavorful orzo pasta salad with feta, sun-dried tomatoes, olives, and fresh herbs, perfect for warm gatherings.
Ingredients
Scale
- 2 quarts water
- 1/2 teaspoon salt
- 1 pound orzo
- 1/2 pound kalamata olives, pitted and chopped
- 1/2 cup chopped red onion
- 12 ounces sun-dried tomatoes (in oil, drained and diced)
- 1 cup spinach, sliced thin
- 3 tablespoons fresh basil, thinly cut
- 3 tablespoons fresh mint, cut into thin strips
- 1/2 teaspoon black pepper, ground
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- Zest from 1 lemon, grated
- 1/3 pound feta cheese, crumbled
Instructions
- In a large pot, bring 2 quarts of water to a rolling boil and add 1/2 teaspoon of salt.
- Add the orzo to the boiling water. Stir occasionally, and cook for about 8-10 minutes until al dente.
- Drain the orzo in a colander and rinse under cold water to stop the cooking process.
- While the orzo cooks, chop the kalamata olives, red onion, sun-dried tomatoes, and spinach. Slice the herbs thinly.
- In a small bowl, whisk together the olive oil, lemon juice, pepper, and lemon zest.
- In a large mixing bowl, combine the cooled orzo, olives, onion, sun-dried tomatoes, spinach, basil, mint, and feta. Pour the dressing over the mixture.
- Toss everything together gently until evenly coated with the dressing.
- Taste and adjust with more salt, pepper, or lemon juice if needed.
Notes
This salad can be prepped the day before and refrigerated for better flavor. Customize with proteins or seasonal veggies as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg