Orzo Pasta Salad with Feta and Sun-Dried Tomatoes
A vibrant orzo salad combining briny Kalamata olives, sun-dried tomatoes, fresh spinach, aromatic herbs, lemon, and crumbled feta. The salad may be served at room temperature or chilled, with a brief resting period allowing the flavors to develop more fully.
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Ingredients
For the Orzo Pasta
- 1 pound orzo pasta
- 1/2 teaspoon salt
- 2 quarts water
For the Mix-Ins and Dressing
- 1/3 pound feta cheese crumbled
- 3 tablespoons freshly squeezed lemon juice
- 1 cup spinach finely sliced
- 1/2 pound pitted Kalamata olives chopped
- Finely grated zest of 1 lemon
- 3 tablespoons extra-virgin olive oil
- 12 ounces oil-packed sun-dried tomatoes drained and diced
- 3 tablespoons fresh mint cut into thin ribbons
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup red onion chopped
- 3 tablespoons fresh basil thinly sliced
Instructions
- Bring 2 quarts of water and the salt to a rolling boil in a heavy saucepan. Stir in the orzo and cook it for the length of time specified on the package, until tender. Pour the cooked pasta into a colander and drain thoroughly so that no excess water remains.
- Place the well-drained orzo in a large serving bowl. Add the chopped Kalamata olives, red onion, diced sun-dried tomatoes, sliced spinach, lemon zest, basil, and mint. Stir well until the vegetables, herbs, and pasta are evenly combined.
- Add the black pepper, extra-virgin olive oil, fresh lemon juice, and crumbled feta to the orzo mixture. Toss gently until everything is evenly coated and incorporated, taking care not to break the feta into excessively small pieces.
- Serve the salad at room temperature, or refrigerate it until serving. For a more developed blend of flavors, allow the finished salad to rest in the refrigerator for at least 30 minutes before serving.