Description
A vibrant pasta salad filled with the rich taste of feta, sweet sun-dried tomatoes, and fresh herbs—perfect for any occasion.
Ingredients
- 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
- Bring 2 quarts of water to a boil in a large pot. Add the salt and orzo, cooking according to package instructions until al dente, about 8-10 minutes.
- Drain the orzo and rinse it under cold water to stop the cooking process. Let it cool completely.
- Combine the chopped kalamata olives, red onion, sun-dried tomatoes, spinach, basil, and mint in a large mixing bowl.
- Add the cooled orzo to the vegetable mixture.
- Whisk together the olive oil, lemon juice, lemon zest, black pepper, and half of the crumbled feta in a separate bowl.
- Pour the dressing over the salad and toss everything gently to combine.
- Top with the remaining feta cheese and adjust seasoning if necessary.
- Cover and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
For a lighter version, swap orzo for quinoa or gluten-free pasta. Marinate the sun-dried tomatoes a day ahead for enhanced flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean