Description
A refreshing Mediterranean orzo pasta salad tossed with feta and sun-dried tomatoes, 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
- In a large pot, bring 2 quarts of water to a boil. Add 1/2 teaspoon of salt.
- Add the orzo to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente.
- Once cooked, drain the orzo in a colander and rinse it under cold water to stop the cooking process.
- In a large mixing bowl, combine the orzo, chopped kalamata olives, red onion, sun-dried tomatoes, spinach, basil, and mint.
- In a small bowl, whisk together the black pepper, olive oil, fresh lemon juice, and lemon zest.
- Pour the dressing over the orzo mixture and toss gently to combine all the ingredients evenly.
- Crumble the feta cheese over the top and give it another gentle toss.
- Let the salad sit in the refrigerator for at least 30 minutes before serving.
- Enjoy chilled or at room temperature.
Notes
For optimal flavor, use high-quality feta and fresh herbs. Customize vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean