A fresh and simple pasta salad you can make in under 30 minutes.
introduction
This Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes – flirtyfood mixes bright lemon, salty feta, and rich sun-dried tomatoes for a quick meal or side. If you like warm, simple Mediterranean dishes with this salad, try the hearty Tuscan white bean soup for a nice pairing.
why make this recipe
- It is fast to make and fills a bowl with fresh flavors.
- The salad holds well, so you can make it ahead.
- It works as a light lunch, side dish, or potluck pick.
how to make Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes – flirtyfood
- Boil 2 qt water with 1/2 tsp salt. Add 1 lb orzo and cook until tender, about 8–10 minutes. Drain and rinse under cold water to stop cooking.
- Put the cooled orzo in a large bowl. Add 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 thinly sliced spinach, 3 tbsp fresh basil (thinly cut), and 3 tbsp fresh mint (thin strips).
- In a small bowl, whisk 3 tbsp extra-virgin olive oil, 3 tbsp fresh lemon juice, Zest from 1 lemon, grated, and 1/2 tsp ground black pepper. Pour this dressing over the orzo mix and toss gently.
- Fold in 1/3 lb crumbled feta cheese. Adjust salt if needed (the olives and feta add salt). Chill 15–30 minutes before serving so flavors blend.
For more simple Mediterranean ideas that match this salad, you can also enjoy a bowl of Tuscan white bean soup on a cool day.
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
Directions :
- Heat water and salt to a boil, cook orzo until tender, then drain and cool.
- Combine orzo with chopped olives, onion, sun-dried tomatoes, spinach, basil, and mint in a large bowl.
- Whisk oil, lemon juice, lemon zest, and pepper; pour over salad and toss.
- Stir in crumbled feta and chill before serving for best taste.
how to serve Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes – flirtyfood
- Serve cold or at room temperature.
- Top with extra basil or a drizzle of olive oil.
- Pair with a green salad or simple grilled chicken for a fuller meal.
how to store Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes – flirtyfood
- Keep in an airtight container in the fridge for up to 3 days.
- The salad is best eaten within 48 hours for the freshest texture.
- Do not freeze this salad; the cheese and greens will change texture.
tips to make Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes – flirtyfood
- Rinse the cooked orzo under cold water to cool it quickly and stop cooking.
- Drain sun-dried tomatoes well if they are packed in oil to avoid a greasy salad.
- Taste before adding extra salt because olives and feta already add salt.
- Chop herbs and mix gently to keep bright color and fresh texture.
variation (if any)
- Add cucumber or roasted red pepper for more crunch and color.
- Mix in canned chickpeas for extra protein.
- Use goat cheese instead of feta for a milder, creamier flavor.
- Add cooked shrimp or chicken for a heartier main dish.
FAQs
Q: Can I use dried sun-dried tomatoes instead of the ones in oil?
A: Yes. Rehydrate dried tomatoes in warm water for 10 minutes, drain, and chop. Toss with a little olive oil before adding.
Q: Can I make this salad vegan?
A: Yes. Skip the feta or use a plant-based cheese alternative and check that sun-dried tomatoes are oil-packed without dairy.
Q: How long before serving should I add the dressing?
A: Dress the salad shortly before serving or at least 15–30 minutes ahead so the flavors meld but the greens stay bright.
Q: Can I use a different pasta instead of orzo?
A: Yes. Small shapes like ditalini or small shells work well, but cook them to the same tender level.
Q: Is it safe to leave this salad out at a picnic?
A: Keep it in a cooler or on ice. Do not leave out more than 2 hours in warm weather to keep the cheese and greens safe.
Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A fresh and simple pasta salad with feta and sun-dried tomatoes that you can make in under 30 minutes.
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
- Boil water and salt in a pot.
- Add orzo and cook until tender, about 8-10 minutes.
- Drain the orzo and rinse under cold water.
- Combine the cooled orzo with olives, onion, sun-dried tomatoes, spinach, basil, and mint in a large bowl.
- Whisk together olive oil, lemon juice, lemon zest, and black pepper.
- Pour the dressing over the salad and toss gently.
- Stir in the crumbled feta cheese.
- Chill for 15-30 minutes before serving.
Notes
Serve cold or at room temperature. Add extra basil or a drizzle of olive oil on top for garnish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: orzo salad, pasta salad, Mediterranean salad, feta cheese, sun-dried tomatoes
