Pasta Salad with Feta and Sun-Dried Tomatoes Recipe
A vibrant and flavorful pasta salad featuring tender orzo, tangy sun-dried tomatoes, briny kalamata olives, fresh herbs, and creamy feta cheese, all tossed in a zesty lemon and olive oil dressing. Perfect as a refreshing side dish or a light main course.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
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 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
- Cook the Orzo: In a heavy saucepan, bring 2 quarts of water and 1/2 teaspoon of salt to a boil. Add 1 pound of orzo and cook according to the package directions until tender. Once cooked, drain the orzo thoroughly in a colander, ensuring no excess water remains.
- Combine Ingredients: Transfer the drained orzo to a large serving bowl. Add 1/2 pound chopped kalamata olives, 1/2 cup chopped red onion, 12 ounces of drained and diced sun-dried tomatoes, 1 cup thinly sliced spinach, lemon zest from 1 lemon, and freshly cut 3 tablespoons each of basil and mint. Mix well to evenly distribute all the flavors and ingredients.
- Add Dressing and Feta: Sprinkle 1/2 teaspoon ground black pepper over the mixture, then drizzle 3 tablespoons extra-virgin olive oil and 3 tablespoons fresh lemon juice. Add 1/3 pound crumbled feta cheese and gently toss everything together, being careful not to break up the feta too much.
- Chill and Serve: Serve the pasta salad at room temperature or cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully before serving.
Notes
- Be sure to drain the orzo well to prevent a watery salad.
- Letting the salad chill for at least 30 minutes enhances the flavor blend.
- Use good quality sun-dried tomatoes packed in oil for best flavor.
- Fresh herbs like basil and mint brighten the salad and add aromatic notes.
- This salad holds well and can be made a day ahead.
Keywords: pasta salad, orzo salad, feta cheese, sun-dried tomatoes, Mediterranean salad, summer salad, easy pasta dish
