Description
A vibrant and flavorful homemade orzo pasta salad featuring tangy feta cheese, sun-dried tomatoes, kalamata olives, fresh herbs, and a bright lemon dressing. Perfect as a refreshing side dish or a light main course served chilled or at room temperature.
Ingredients
Scale
For the Orzo Pasta:
- 2 qt water
- 1/2 tsp salt
- 1 lb orzo
For the Mix-Ins and Dressing:
- 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
- Cook the Orzo: In a heavy saucepan, bring 2 quarts of water and 1/2 teaspoon of salt to a boil. Add 1 pound of orzo to the boiling water and cook according to the package directions until tender, approximately 17 minutes. Drain the orzo well in a colander, ensuring no excess water remains.
- Combine the Ingredients: Transfer the drained orzo to a large serving bowl. Add 1/2 pound of chopped kalamata olives, 1/2 cup chopped red onion, 12 ounces of drained and diced sun-dried tomatoes, 1 cup thinly sliced spinach, grated zest from 1 lemon, 3 tablespoons of freshly cut basil, and 3 tablespoons of fresh mint strips. Mix thoroughly to evenly distribute all ingredients and begin melding the flavors.
- Add Dressing and Feta: Sprinkle 1/2 teaspoon ground black pepper over the mixture. Drizzle with 3 tablespoons of extra-virgin olive oil and 3 tablespoons of fresh lemon juice. Finally, add 1/3 pound of crumbled feta cheese and gently toss everything together, being careful not to break up the feta too much.
- Serve or Chill: Serve the orzo pasta salad at room temperature immediately or cover and chill it in the refrigerator for at least 30 minutes to allow flavors to meld beautifully before serving.
Notes
- Letting the salad rest chilled for at least 30 minutes enhances the flavor integration.
- You can substitute spinach with arugula or baby kale for a peppery twist.
- Use sun-dried tomatoes packed in oil for best flavor; if using dry ones, rehydrate them in warm water before dicing.
- Feta cheese can be replaced with goat cheese for a different creamy texture.
- This salad can be made a day ahead and stored covered in the refrigerator.
- For a vegan version, omit feta cheese or use a plant-based cheese alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 20 mg
