why make this recipe
This Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes is a delightful dish that’s perfect for any occasion. It combines the soft, chewy texture of orzo with flavorful ingredients like feta cheese and sun-dried tomatoes. It’s fresh, colorful, and easy to prepare, making it a great option for a quick lunch, a side dish at dinner, or even a picnic. Plus, it’s packed with veggies and herbs, making it a healthy choice that everyone will enjoy.
how to make Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes
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
Directions :
Start by bringing 2 quarts of water and 1/2 teaspoon of salt to a boil in a large pot. Add the orzo to the boiling water and cook as per the package instructions, usually around 8-10 minutes, until al dente. Once cooked, drain the orzo and rinse it under cold water to stop the cooking process. In a large bowl, combine the cooked orzo with kalamata olives, red onion, sun-dried tomatoes, spinach, basil, and mint. In a small bowl, whisk together the black pepper, olive oil, lemon juice, and lemon zest. Pour the dressing over the orzo salad mixture and toss gently to coat everything evenly. Finally, add the crumbled feta cheese and give it a light toss to combine. Serve this pasta salad chilled or at room temperature.
how to serve Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes
You can serve this dish as a main course during lunch or as a side dish at dinner. It pairs well with grilled chicken, fish, or vegetable dishes. Present it in a colorful bowl, and feel free to garnish it with extra basil or mint for a fresh touch.
how to store Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes
To store this pasta salad, place it in an airtight container and keep it in the refrigerator. It can last for about 3 to 5 days. If you find the salad dries out a bit, you can add a splash of olive oil or lemon juice before serving it again.
tips to make Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes
- Make sure to rinse the orzo in cold water after cooking to prevent it from becoming mushy.
- If you want more crunch, consider adding diced cucumbers or bell peppers to the mix.
- To enhance the flavors, let the salad sit in the refrigerator for at least an hour before serving.
variation
You can easily customize this recipe by adding grilled chicken, shrimp, or different vegetables like roasted zucchini or cherry tomatoes. Swap the feta cheese for goat cheese or omit it for a dairy-free option.
FAQs
1. Can I make this pasta salad ahead of time?
Yes, this pasta salad can be made a day in advance. Just keep it refrigerated, and it will taste even better as the flavors meld.
2. What can I substitute for orzo?
If you don’t have orzo, you can use any small pasta, like small shells or ditalini.
3. Is this salad suitable for meal prep?
Absolutely! This salad is excellent for meal prep. It holds up well in the refrigerator and makes for a quick grab-and-go lunch option.
Homemade Orzo Pasta Salad with Feta and Sun-Dried Tomatoes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delightful orzo pasta salad with feta, sun-dried tomatoes, and fresh herbs, perfect for lunch or as a side dish.
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
- Bring 2 quarts of water and 1/2 teaspoon of salt to a boil in a large pot.
- Add the orzo and cook until al dente, about 8-10 minutes.
- Drain and rinse the orzo under cold water.
- In a large bowl, combine the orzo with kalamata olives, red onion, sun-dried tomatoes, spinach, basil, and mint.
- In a small bowl, whisk together the black pepper, olive oil, lemon juice, and lemon zest.
- Pour the dressing over the salad mixture and toss to coat evenly.
- Gently mix in the crumbled feta cheese.
- Serve chilled or at room temperature.
Notes
Rinse orzo in cold water to prevent mushiness. Allow salad to sit in the refrigerator for an hour before serving for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
Keywords: orzo salad, pasta salad, Mediterranean salad, feta cheese, sun-dried tomatoes, healthy salad