Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes – Flirtyfood
There’s something comforting about a bowl of pasta salad on a warm, sunny afternoon, isn’t there? It brings back memories of summer picnics and family reunions where laughter bounced off the walls, and every plate was as colorful as the joy we felt. When the season transitions and nature paints the world in vibrant hues, I crave the light and refreshing flavors of summer—the kind of flavors you can enjoy anytime, really! This Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes is all that and more—a delightful dish that feels like a warm hug. It’s quick to whip up, making it perfect for an easy weeknight dinner or a festive gathering with friends. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: This salad can be made in just 30 minutes, making it a perfect solution for busy weeknights.
- Flavorful Layers: With creamy feta and tangy sun-dried tomatoes, every bite bursts with flavor.
- Crowd-Pleasing: Great for picnics, potlucks, and barbecues—everyone will be asking for seconds!
- Fresh and Light: The combination of fresh herbs, spinach, and a citrus zing keeps this dish vibrant and refreshing.
- Customizable: It’s easy to switch things up with your favorite veggies or proteins to suit your taste.
Gather These Simple Ingredients
To create this comforting orzo pasta salad, you’ll need:
- 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
Let’s Make It Together
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Begin by bringing 2 quarts of water to a rolling boil in a large pot. Add the salt, and then toss in the orzo. Cook according to package instructions until al dente—this usually takes about 8-10 minutes.
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Once your orzo is cooked, drain it and rinse it under cold water. This step is essential to halt the cooking process and keep it from becoming mushy.
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In a large mixing bowl, combine the chopped kalamata olives, red onion, sun-dried tomatoes, and fresh spinach. The contrasting colors and textures are an invitation to dive in!
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Add the cooled orzo to the bowl, along with the fresh basil, mint, black pepper, olive oil, lemon juice, and lemon zest. Give everything a gentle toss to marry the flavors together beautifully.
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Finally, sprinkle the crumbled feta over the top. Gently mix it in, being careful not to break the feta too much—those creamy nuggets should remain intact.
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Taste your creation! Adjust the seasoning if necessary, adding a pinch of salt or a splash of lemon juice for an extra kick. Serve it chilled or at room temperature.
Delicious Variations to Try
- Zesty Pesto Twist: Swap out the olive oil and lemon juice for your favorite basil or sun-dried tomato pesto for a creamy texture.
- Add Some Protein: Toss in grilled chicken, shrimp, or chickpeas for a heartier salad suitable for a satisfying meal.
- Roasted Vegetable Medley: Introduce some roasted bell peppers or zucchini for added depth and sweetness.
- Crunchy Toppings: A sprinkle of toasted pine nuts or chopped walnuts adds a lovely crunch and nutty flavor.
Chef Emma’s Helpful Tips
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Make Ahead Magic: This salad is even more delicious the next day, making it an excellent option for meal prepping. Just store it in an airtight container in the refrigerator for up to 3 days.
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Ingredient Swaps: Don’t worry if you don’t have something on hand! Use different olives, or cheese—goat cheese or ricotta work beautifully!
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Slicing Tips: When chopping fresh herbs, stack the leaves, roll them tightly, and slice thinly. This technique is called chiffonade and creates delicate ribbons for garnish.
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Storing Leftovers: Keep this salad in an airtight container in the fridge, but note that the ingredients may become a bit softer over time.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cup
- Calories: 320
- Carbohydrates: 42g
- Sugar: 2g
- Fat: 15g
- Protein: 8g
- Sodium: 450mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! This salad keeps well in the fridge for up to 3 days, making it ideal for meal prepping.
Can I use different ingredients?
Of course! Feel free to customize with your favorite veggies or protein options.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge.
How long does it last?
Best enjoyed within 3 days when stored properly in the fridge.
Wrapping It Up
This Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes is more than just a dish—it’s an invitation to create memories around the table. The bright flavors and textures come together to create something truly special. Whether you’re sharing it with family or savoring every bite alone, it’s sure to become a favorite! Save this Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes – flirtyfood to your recipe board so it’s ready when you need a cozy treat!
Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes
Ingredients
Pasta and Water
- 2 qt water For cooking orzo
- 1/2 tsp salt To season the water
- 1 lb orzo Pasta for the salad
Vegetables and Herbs
- 1/2 lb kalamata olives, pitted and chopped For flavor and texture
- 1/2 cup chopped red onion Adds sweetness and crunch
- 12 oz sun-dried tomatoes in oil, drained and diced Gives a tangy flavor
- 1 cup spinach, sliced thin Fresh greens for color
- 3 tbsp fresh basil, thinly cut For fresh flavor
- 3 tbsp fresh mint, thin strips Adds a refreshing note
- 1/2 tsp black pepper, ground For seasoning
Dressing
- 3 tbsp extra-virgin olive oil Base for the salad dressing
- 3 tbsp fresh lemon juice For acidity
- 1 tbsp zest from 1 lemon, grated To enhance lemon flavor
Cheese
- 1/3 lb feta cheese, crumbled For creaminess and tang
Instructions
Preparation
- Bring 2 quarts of water to a rolling boil in a large pot.
- Add the salt, then toss in the orzo. Cook according to package instructions until al dente, about 8-10 minutes.
- Once cooked, drain the orzo and rinse it under cold water.
Mixing
- In a large mixing bowl, combine the chopped kalamata olives, red onion, sun-dried tomatoes, and fresh spinach.
- Add the cooled orzo, fresh basil, mint, black pepper, olive oil, lemon juice, and lemon zest. Toss gently to combine.
- Sprinkle the crumbled feta over the top and gently mix it in.
Serving
- Taste and adjust seasoning with salt or lemon juice if needed.
- Serve chilled or at room temperature.
