Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes – flirtyfood

why make this recipe

Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes is a delicious dish that’s perfect for any occasion. Whether it’s a family gathering, a picnic, or just a quick lunch at home, this salad is light, refreshing, and packed with flavor. The combination of orzo, tangy feta, and sweet sun-dried tomatoes creates a delightful blend that will please your taste buds. Plus, it’s easy to make, making it a fantastic choice for anyone, even those who are new to cooking.

how to make Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes

To make this tasty salad, you will start by cooking the orzo. Bring 2 quarts of water to a boil, then add 1/2 teaspoon of salt. Once the water is boiling, stir in 1 pound of orzo and cook according to the package instructions until it’s al dente. After draining the orzo, rinse it briefly under cold water to stop the cooking process.

While the orzo cools, chop your ingredients. You’ll need to pit and chop 1/2 pound of kalamata olives, and chop 1/2 cup of red onion. Drain and dice 12 ounces of sun-dried tomatoes that come in oil. Thinly slice 1 cup of fresh spinach, and cut 3 tablespoons each of fresh basil and mint into thin strips.

In a large bowl, combine the cooled orzo, olives, red onion, sun-dried tomatoes, spinach, basil, and mint. Add 1/2 teaspoon of ground black pepper, 3 tablespoons of extra-virgin olive oil, 3 tablespoons of fresh lemon juice, and the zest from one grated lemon. Finally, crumble 1/3 pound of feta cheese over the top and gently mix everything together until well combined.

how to serve Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes

Serve this vibrant orzo salad chilled or at room temperature. It works wonderfully as a main course for lunch or as a side dish for dinner. You can garnish it with additional basil or mint leaves for a fresh touch. It also pairs well with grilled meats or roasted vegetables.

how to store Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes

If you have leftovers, store them in an airtight container in the refrigerator. The salad is best enjoyed within 3 to 5 days. Note that the flavors will continue to meld while it sits, making it even more delicious the next day.

tips to make Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes

1. Cook the orzo to al dente for the best texture.
2. Use freshly squeezed lemon juice for a brighter flavor.
3. Feel free to add more vegetables like bell peppers or cucumbers for extra crunch.

variation

You can customize this recipe by adding grilled chicken or shrimp for a protein boost. If you want a vegan version, simply leave out the feta cheese or switch to a vegan cheese alternative.

FAQs

Can I make this salad ahead of time?
Yes, this salad can be made a day in advance. Just keep it covered in the fridge until you’re ready to serve.

What can I substitute for kalamata olives?
If you don’t have kalamata olives, you can use green olives or black olives instead.

Is orzo gluten-free?
Traditional orzo is made from wheat, so it is not gluten-free. However, you can find gluten-free orzo made from rice or other gluten-free grains as a substitute.

Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes

A delicious and refreshing salad perfect for any occasion, featuring orzo, feta, and sun-dried tomatoes.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Course: Lunch, Salad, Side Dish

Cuisine: Mediterranean

Calories: 250

Ingredients Method Notes

Ingredients

  

Pasta and Base

• 1 pound orzo Cook until al dente.
• 2 quarts water For boiling the orzo.
• 1/2 teaspoon salt Add to boiling water.

Vegetables and Herbs

• 1/2 pound kalamata olives Pitted and chopped.
• 1/2 cup red onion Chopped.
• 12 ounces sun-dried tomatoes in oil Drained and diced.
• 1 cup fresh spinach Thinly sliced.
• 3 tablespoons fresh basil Cut into thin strips.
• 3 tablespoons fresh mint Cut into thin strips.

Dressing

• 1/2 teaspoon ground black pepper
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice Use freshly squeezed for best flavor.
• 1 zest grated lemon From one lemon.
• 1/3 pound feta cheese Crumble over the top.

Method

 

Cooking the Orzo

1. Bring 2 quarts of water to a boil, then add 1/2 teaspoon of salt.
2. Stir in 1 pound of orzo and cook according to the package instructions until al dente.
3. After draining the orzo, rinse it briefly under cold water to stop the cooking process.

Preparing the Salad

1. While the orzo cools, chop the kalamata olives, red onion, sun-dried tomatoes, spinach, basil, and mint.
2. In a large bowl, combine the cooled orzo, chopped olives, red onion, sun-dried tomatoes, spinach, basil, and mint.
3. Add the ground black pepper, extra-virgin olive oil, fresh lemon juice, and lemon zest.
4. Crumble the feta cheese over the top and gently mix everything together until well combined.

Notes

Serve this salad chilled or at room temperature. It pairs well with grilled meats or roasted vegetables. For storage, keep in an airtight container in the refrigerator and enjoy within 3 to 5 days.