Description
A fresh Mediterranean-style orzo pasta salad made with feta cheese, sun-dried tomatoes, olives, lemon, and herbs. Perfect as a side dish, light lunch, or make-ahead meal.
Ingredients
For the Orzo Pasta
- 2 quarts water
- ½ teaspoon salt
- 1 pound orzo pasta
For the Mix-Ins and Dressing
- ½ pound Kalamata olives, pitted and chopped
- ½ cup red onion, finely chopped
- 12 ounces sun-dried tomatoes in oil, drained and diced
- 1 cup fresh spinach, thinly sliced
- 3 tablespoons fresh basil, thinly sliced
- 3 tablespoons fresh mint, thinly sliced
- ½ teaspoon ground black pepper
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- Zest of 1 lemon
- ⅓ pound feta cheese, crumbled
Instructions
- Bring water to a boil in a large pot. Add salt and cook orzo according to package directions until al dente.
- Drain the orzo well and allow it to cool slightly.
- In a large bowl, combine olives, red onion, sun-dried tomatoes, spinach, basil, and mint.
- Add the cooled orzo, then drizzle with olive oil and lemon juice. Sprinkle in lemon zest and black pepper.
- Gently toss until evenly combined. Fold in feta cheese last.
- Chill for 20–30 minutes before serving, or serve at room temperature.
Notes
- Allow the salad to rest before serving so flavors can develop.
- Add feta just before serving for the best texture.
- Refresh leftovers with a drizzle of olive oil and lemon juice.
- Prep Time: 20 minutes
- Cook Time: 10 minutes