Description
A vibrant and flavorful homemade orzo pasta salad featuring tender orzo, kalamata olives, sun-dried tomatoes, fresh herbs, spinach, and creamy feta cheese, tossed in a zesty lemon and olive oil dressing. Perfect as a refreshing side dish or light main course served at room temperature or chilled.
Ingredients
Scale
Orzo Pasta
- 2 qt water
- 1/2 tsp salt
- 1 lb orzo
Mix-ins and Dressing
- 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 ground black pepper
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- Zest from 1 lemon, grated
- 1/3 lb feta cheese, crumbled
Instructions
- Boil the Orzo: In a heavy saucepan, bring 2 quarts of water and 1/2 teaspoon of salt to a rolling boil. Add 1 pound of orzo and cook according to package instructions until tender, about 10-12 minutes. Drain the orzo well using a colander, ensuring no excess water remains.
- Combine Ingredients: Transfer the drained orzo to a large serving bowl. Add 1/2 pound of chopped kalamata olives, 1/2 cup chopped red onion, 12 ounces of diced sun-dried tomatoes (drained), 1 cup thinly sliced spinach, grated zest from 1 lemon, 3 tablespoons of thinly cut fresh basil, and 3 tablespoons of thin strips of fresh mint. Mix gently to evenly distribute the ingredients.
- Add Dressing and Cheese: Sprinkle 1/2 teaspoon of ground black pepper over the mixture, then add 3 tablespoons of extra-virgin olive oil, 3 tablespoons of fresh lemon juice, and 1/3 pound of crumbled feta cheese. Toss everything gently to combine without breaking up the feta too much.
- Rest and Serve: The salad can be served immediately at room temperature or chilled in the refrigerator for at least 30 minutes to allow flavors to meld beautifully. Serve as a side dish or light main course.
Notes
- Allowing the salad to rest in the fridge for at least 30 minutes helps the flavors meld together perfectly.
- You can substitute baby arugula or kale for spinach for a different flavor profile.
- Use sun-dried tomatoes packed in oil for extra richness; drain well to avoid excess oiliness.
- For a gluten-free version, use gluten-free orzo pasta made from rice or corn.
- Fresh herbs like basil and mint are key for bright flavor, but you can adjust quantities to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 20 mg
