Description
Perfect Orzo Pasta Salad with Feta and Sun Dried Tomatoes is a fresh, Mediterranean-inspired dish made with tender orzo pasta, tangy sun dried tomatoes, and creamy feta cheese. It’s quick to prepare and bursting with bold, savory flavor—great for picnics, lunches, or a light dinner.
Ingredients
- 1 cup orzo pasta
- 1/2 cup sun dried tomatoes (in oil), chopped
- 1/2 cup crumbled feta cheese
- 1/2 small red onion, finely diced
- 1 cup cherry tomatoes, halved (optional)
- 1 cup baby spinach or arugula (optional)
- 1/4 cup sliced Kalamata olives (optional)
- 2–3 tbsp fresh parsley or basil, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 clove garlic, minced
- Salt and black pepper, to taste
Instructions
- Cook the orzo in salted boiling water until al dente. Drain and rinse under cool water to stop the cooking.
- In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper to create the dressing.
- In a large bowl, combine the orzo, sun dried tomatoes, feta, red onion, herbs, and any extras like cherry tomatoes, spinach, or olives.
- Pour the dressing over the salad and toss until well combined.
- Chill for 20–30 minutes to allow flavors to meld, or serve immediately.
Notes
- Add grilled chicken or chickpeas for extra protein.
- Use red wine vinegar instead of lemon juice for a different tang.
- Toss in cucumbers or roasted red peppers for crunch and sweetness.
- Store in the fridge for up to 4 days in an airtight container.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 20mg
