Go Back

Orzo Pasta Salad with Feta and Sun Dried Tomatoes

This orzo pasta salad with feta and sun dried tomatoes makes a wonderful side dish or light meal, whether you are enjoying it at home, pot luck, barbecue or even a picnic.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 8
Calories: 466
Ingredients Method Notes

Ingredients
  

  • 2 qt water
  • 1/2 tsp salt
  • 1 lb orzo pasta
  • 1/2 lb kalamata olives (pitted and chopped)
  • 1/2 cup diced red onion
  • 12 oz sun dried tomatoes (packed in oil, drained and chopped)
  • 1 cup thinly sliced spinach
  • 3 tbsp thinly sliced fresh basil
  • 3 tbsp thinly sliced fresh mint
  • 1/2 tsp ground black pepper
  • 3 tbsp extra virgin olive oil
  • 3 tbsp lemon juice
  • Grated zest from 1 lemon
  • 1/3 lb crumbled feta cheese

Method
 

  1. In a heavy saucepan bring water and salt to boil. Add orzo to the boiling water and cook per package directions.
  2. When pasta is cooked, drain well in a colander and transfer to a large serving bowl.
  3. Add olives, onions, sun dried tomatoes, spinach, lemon zest, basil and mint to the orzo pasta and mix well.
  4. Add remaining ingredients and toss gently and serve at room temperature or chill in the refrigerator until ready to serve.

Notes

  • Cook the orzo just beyond al dente for a more tender bite that will hold up well when mixed with the other ingredients.
  • To add a burst of freshness, consider swapping kalamata olives for diced fresh tomatoes or artichoke hearts for a different flavor profile.
  • For the best flavor, let the salad sit at room temperature for at least 30 minutes before serving, allowing the ingredients to meld beautifully.
  • This salad can be stored in the refrigerator for up to 3 days; just give it a gentle toss before serving to redistribute the dressing and flavors.
  • If you prefer a creamier texture, fold in some Greek yogurt or sour cream along with the feta for added richness.