Description
A vibrant and flavorful homemade orzo pasta salad featuring tangy feta, sun-dried tomatoes, kalamata olives, fresh herbs, and a zesty lemon dressing. Perfect as a refreshing side dish or light main course served at room temperature or chilled.
Ingredients
Scale
Orzo Pasta
- 2 quart water
- 1/2 teaspoon salt
- 1 pound orzo
Mix-ins and Dressing
- 1/2 pound kalamata olives, pitted and chopped
- 1/2 cup chopped red onion
- 12 ounce sun-dried tomatoes in oil, drained and diced
- 1 cup spinach, sliced thin
- 3 tablespoon fresh basil, thinly cut
- 3 tablespoon fresh mint, thin strips
- 1/2 teaspoon ground black pepper
- 3 tablespoon extra-virgin olive oil
- 3 tablespoon fresh lemon juice
- Zest from 1 lemon, grated
- 1/3 pound feta cheese, crumbled
Instructions
- Cook the orzo: In a heavy saucepan, bring 2 quart of water and 1/2 teaspoon salt to a boil. Add 1 pound orzo and cook according to package directions until tender, about 17 minutes. Drain thoroughly in a colander, ensuring no excess water remains.
- Combine the ingredients: Transfer the drained orzo to a large serving bowl. Add 1/2 pound chopped kalamata olives, 1/2 cup chopped red onion, 12 ounce diced sun-dried tomatoes, 1 cup thinly sliced spinach, grated zest from 1 lemon, 3 tablespoon thinly cut fresh basil, and 3 tablespoon thin strips fresh mint. Mix gently to distribute flavors evenly.
- Add dressing and feta: Sprinkle 1/2 teaspoon ground black pepper over the salad. Drizzle 3 tablespoon extra-virgin olive oil and 3 tablespoon fresh lemon juice on top. Finally, add 1/3 pound crumbled feta cheese and toss gently to combine without breaking up the feta too much.
- Chill and serve: Serve the salad at room temperature or chill it in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully before serving.
Notes
- Use good quality extra-virgin olive oil for the best flavor.
- Letting the salad rest chilled helps the flavors blend well.
- Sun-dried tomatoes packed in oil add richness; drain to avoid excess oiliness.
- Fresh herbs like basil and mint brighten the salad and add freshness.
- Feta can be substituted with goat cheese for a different tang.
- The salad holds well and can be prepared a few hours in advance.
- Adjust salt carefully since feta and olives add saltiness.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg
