Description
A light and refreshing orzo pasta salad combined with tangy feta, savory sun-dried tomatoes, and vibrant greens, perfect for any occasion.
Ingredients
Scale
- 2 qt water
- 1/2 tsp salt
- 1 lb orzo
- 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
- In a large pot, bring 2 quarts of water to a boil. Add 1/2 teaspoon of salt.
- Once boiling, add 1 pound of orzo to the pot. Cook according to the package instructions until al dente.
- Drain the orzo in a colander and rinse it under cold water to stop the cooking process. Let it cool.
- In a large mixing bowl, combine the cooled orzo, 1/2 pound of chopped kalamata olives, 1/2 cup of chopped red onion, and 12 ounces of diced sun-dried tomatoes.
- Gently fold in 1 cup of thinly sliced spinach, 3 tablespoons of thinly cut fresh basil, and 3 tablespoons of fresh mint in strips.
- In a separate small bowl, whisk together 3 tablespoons of extra-virgin olive oil, 3 tablespoons of fresh lemon juice, the zest from 1 grated lemon, and 1/2 teaspoon of ground black pepper.
- Pour the dressing over the salad, ensuring everything is evenly coated.
- Finally, sprinkle 1/3 pound of crumbled feta cheese on top of the salad.
Notes
Allow the salad to rest in the refrigerator for at least an hour before serving for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg
Keywords: orzo salad, pasta salad, Mediterranean salad, vegetarian recipes, feta cheese