Description
A refreshing orzo pasta salad packed with kalamata olives, sun-dried tomatoes, and fresh herbs, perfect for summer gatherings.
Ingredients
Scale
- 2 quarts water
- ½ teaspoon salt
- 1 pound orzo
- ½ pound kalamata olives (pitted and chopped)
- ½ cup chopped red onion
- 12 ounces sun-dried tomatoes (drained and diced)
- 1 cup thinly sliced spinach
- 3 tablespoons fresh basil (thinly cut)
- 3 tablespoons fresh mint (thin strips)
- ½ teaspoon ground black pepper
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- Zest from 1 lemon (grated)
- ⅓ pound feta cheese (crumbled)
Instructions
- Bring the water to a rolling boil in a large pot and add the salt.
- Stir in the orzo and cook until al dente according to the package instructions.
- Drain the orzo in a colander and let cool.
- In a large mixing bowl, combine the cooled orzo, kalamata olives, red onion, sun-dried tomatoes, spinach, basil, mint, and black pepper.
- Drizzle with extra-virgin olive oil and lemon juice, then sprinkle with lemon zest.
- Toss gently to combine all the ingredients well.
- Fold in the crumbled feta cheese carefully.
- Serve immediately or chill in the refrigerator for at least 30 minutes to let the flavors meld.
Notes
For best flavor, allow the salad to chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: orzo, pasta salad, feta, sun-dried tomatoes, vegetarian, Mediterranean
