Description
A delightful orzo pasta salad with feta, sun-dried tomatoes, and fresh herbs, perfect for lunch or as a side dish.
Ingredients
Scale
- 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