Name: Pasta Salad with Feta and Sun-Dried Tomatoes Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
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

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Introduction

This Pasta Salad with Feta and Sun-Dried Tomatoes is a vibrant and flavorful dish perfect for warm days or as a satisfying side. The combination of tangy feta, briny olives, and sweet sun-dried tomatoes makes every bite exciting and fresh. It’s easy to prepare and great for entertaining or meal prep.

A white bowl filled with a colorful orzo salad showing several layers mixed together: the bottom layer is light yellow orzo pasta, topped with dark purple olives, chunks of white feta cheese, bright green chopped spinach, and deep red sun-dried tomatoes scattered throughout. The texture looks fresh and slightly crumbly with a bit of shine from a light dressing, all resting on a white textured cloth on a white marbled surface, with some green basil leaves in the background. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a heavy saucepan, bring the water and salt to a boil. Add the orzo to the boiling water and cook according to the package directions until tender. Once cooked, drain the orzo well in a colander, making sure there’s no excess water left.
Step 2: Transfer the drained orzo to a large serving bowl. Add the chopped kalamata olives, red onion, sun-dried tomatoes, sliced spinach, grated lemon zest, and the freshly cut basil and mint. Mix everything well so the flavors start to combine and the ingredients are evenly distributed.
Step 3: Add the ground black pepper, extra-virgin olive oil, fresh lemon juice, and crumbled feta cheese to the orzo and vegetable mixture. Toss gently to combine everything without breaking up the feta too much.
Step 4: Serve the salad at room temperature or chill it in the refrigerator until ready to serve. Letting it rest for at least 30 minutes in the fridge helps all the flavors meld together beautifully.

Tips & Variations

Use fresh herbs like parsley or oregano if you don’t have basil or mint on hand for a slightly different flavor.
For a gluten-free option, substitute orzo with cooked quinoa or rice.
Adding toasted pine nuts or walnuts can provide a nice crunch.
If you prefer a tangier salad, add a splash of red wine vinegar along with the lemon juice.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled or at room temperature. When reheating, serve it cold or allow it to come to room temperature rather than microwaving, as this helps preserve the texture and flavor of the ingredients.

How to Serve

A white bowl filled with a mixed dish showing about four layers of ingredients: the base layer is light golden orzo pasta with a smooth texture, mixed through are bright green spinach leaves providing a fresh look, scattered throughout are deep purple Kalamata olives adding contrast, sun-dried tomatoes bring a rough, dark red layer, and crumbled white feta cheese is spread on top giving a soft, creamy texture. The dish sits on a white marbled surface, accompanied by a fresh green basil leaf at the bowl’s base. In the background, there is a blurred white tiled wall and a few stacked white plates. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this pasta salad in advance?

Yes, this salad actually tastes better after resting in the refrigerator for at least 30 minutes to allow the flavors to meld. You can prepare it a few hours or even a day ahead.

Can I use dried sun-dried tomatoes instead of the ones in oil?

You can use dried sun-dried tomatoes, but be sure to rehydrate them in warm water before dicing. The ones packed in oil add extra flavor and moisture to the salad, so you may want to add a bit more olive oil if using dried tomatoes.