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Orzo Feta Sun-Dried Tomato Salad

A quick, 25-minute Mediterranean pasta salad featuring tender orzo, feta cheese, sun-dried tomatoes, olives, and a bright lemon vinaigrette.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 1 cup dry orzo pasta
  • 0.5 cup sun-dried tomatoes packed in oil, drained and chopped
  • 0.5 cup kalamata olives pitted and halved
  • 0.5 cup feta cheese freshly crumbled
  • 1 cup fresh baby spinach roughly chopped
  • 0.25 cup fresh basil leaves chiffonade (thinly sliced)
  • 0.25 cup red onion finely diced (optional)
Lemon Vinaigrette
  • 0.33 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 clove garlic minced
  • 1 tsp Dijon mustard
  • 0.5 tsp dried oregano
  • 0.5 tsp kosher salt to taste
  • 0.25 tsp black pepper freshly ground

Equipment

  • Large Pot
  • Colander
  • Large mixing bowl
  • Small bowl or jar for dressing

Method
 

  1. Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8-10 minutes.
  2. While the pasta cooks, whisk together the olive oil, lemon juice, lemon zest, garlic, Dijon mustard, oregano, salt, and pepper in a small bowl until emulsified.
  3. Drain the orzo in a colander. Rinse briefly under cold water if you prefer a cold salad, or leave warm.
  4. Transfer the orzo to a large serving bowl. Pour half of the dressing over the pasta and toss to coat.
  5. Add the sun-dried tomatoes, kalamata olives, crumbled feta, spinach, and red onion to the bowl.
  6. Pour the remaining dressing over the top and gently toss to combine. Fold in the fresh basil just before serving.

Notes

If making ahead of time, reserve a little bit of the dressing to toss just before serving, as the pasta will absorb the liquids as it sits in the fridge.