Description
A simple yet flavorful orzo pasta salad that adapts to your kitchen’s offerings, perfect for busy weeknights.
Ingredients
Scale
- 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
- Bring 2 qt water and 1/2 tsp salt to a rolling boil in a large pot.
- Add 1 lb orzo and cook, stirring once or twice, until al dente, usually 8 to 10 minutes; taste to check.
- Drain the orzo into a colander and rinse briefly under cold water.
- Transfer the orzo to a bowl and toss with 3 tbsp extra-virgin olive oil and 3 tbsp fresh lemon juice.
- Fold in sun-dried tomatoes, red onion, kalamata olives, spinach, basil, and mint.
- Sprinkle with 1/2 tsp black pepper and lemon zest, and fold in feta cheese.
- Let the salad rest for 10 to 20 minutes or chill for up to 2 hours before serving.
Notes
Experiment with additional ingredients like cucumbers or pine nuts for variation. Rinse the orzo to prevent overcooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: 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