Description
A fresh and colorful Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes, packed with Mediterranean flavors and ready in under 30 minutes. Perfect for lunch, meal prep, or a light dinner side.
Ingredients
2 qt water
1/2 tsp salt
1 lb orzo pasta
1/2 lb kalamata olives, pitted and chopped
1/2 cup red onion, chopped
12 oz sun-dried tomatoes in oil, drained and diced
1 cup spinach, thinly sliced
3 tbsp fresh basil, thinly sliced
3 tbsp fresh mint, thinly sliced
1/2 tsp ground black pepper
3 tbsp extra-virgin olive oil
3 tbsp fresh lemon juice
Zest of 1 lemon
1/3 lb feta cheese, crumbled
Instructions
1. Boil salted water in a heavy saucepan and add orzo. Cook until just tender, about 8–10 minutes.
2. Drain well and rinse with cold water to stop cooking.
3. Transfer the orzo to a large bowl.
4. Mix in olives, red onion, sun-dried tomatoes, spinach, lemon zest, basil, and mint until well combined.
5. Add black pepper, olive oil, lemon juice, and crumbled feta.
6. Toss gently until evenly mixed.
7. Chill for at least 30 minutes or serve at room temperature.
Notes
Do not overcook the orzo; keep it al dente since it softens after dressing.
Rinse the pasta with cold water to prevent sticking.
Add feta only after the pasta has cooled so it stays crumbly.
Chill salad for an hour for best flavor.
Adjust lemon juice and olive oil before serving if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Boiling and Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 2700–2850 total (approx. 450 per serving)
- Sugar: 12 g
- Sodium: 750 mg
- Fat: 115–125 g
- Saturated Fat: 35 g
- Unsaturated Fat: 75 g
- Trans Fat: 0 g
- Carbohydrates: 330–350 g
- Fiber: 12 g
- Protein: 70–80 g
- Cholesterol: 70 mg