The Ultimate Orzo Pasta Salad with Feta and Sun-Dried Tomatoes
A vibrant, zesty Mediterranean pasta salad packed with tangy feta and sweet sun-dried tomatoes.
Ingredients
For the Orzo Pasta
- 1 lb Orzo pasta
- 2 qt Water for boiling
- 1/2 tsp Salt
For the Mix-ins & Dressing
- 12 oz Sun-dried tomatoes in oil drained and diced
- 1/2 lb Kalamata olives pitted and chopped
- 1/3 lb Feta cheese crumbled
- 1 cup Fresh spinach sliced into thin ribbons
- 1/2 cup Red onion finely chopped
- 3 tbsp Fresh basil thinly cut
- 3 tbsp Fresh mint thinly cut into strips
- 3 tbsp Extra-virgin olive oil
- 3 tbsp Fresh lemon juice
- 1 tbsp Lemon zest grated
- 1/2 tsp Ground black pepper
Instructions
Prepare the Pasta
- Bring 2 quarts of water and 1/2 tsp salt to a boil in a heavy saucepan. Add the orzo and cook according to package directions until tender (usually 8–9 minutes). Drain thoroughly in a colander, ensuring no excess water remains.
Combine Base Ingredients
- Transfer the warm, drained orzo to a large serving bowl. Add the kalamata olives, red onion, sun-dried tomatoes, spinach, lemon zest, basil, and mint. Toss well so the heat from the pasta slightly softens the vegetables.
Season and Dress
- Add the black pepper, extra-virgin olive oil, and fresh lemon juice. Stir to coat every grain of pasta evenly.
The Finishing Touch
- Gently fold in the crumbled feta cheese. Be careful not to over-mix, as you want to keep the feta in distinct, creamy chunks.
Rest and Serve
- Serve immediately at room temperature, or for the best results, cover and refrigerate for 30 minutes to allow the flavors to meld.
Notes
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Pro Tip: If the salad looks dry the next day, add a tiny splash of olive oil and a squeeze of fresh lemon to "wake up" the flavors.
- Serving Suggestion: Pairs perfectly with grilled chicken, roasted chickpeas, or as a standalone light lunch.