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Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes – Flirty Food
After a long day, have you ever realized that dinner doesn’t have to be complicated to be delicious? If you’re craving something fresh and vibrant, this Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes is just the ticket. Imagine tender orzo mixed with juicy, sun-dried tomatoes, crumbled feta, and a burst of herbal flavor from fresh basil and mint. This dish is not only quick and easy but also brings together a delightful medley of flavors and textures that will impress your family. Plus, it’s perfect for meal prepping! Here’s everything you need to know to make it tonight.
Why You’ll Love This Recipe
- Bright and tangy flavor: The combination of sun-dried tomatoes and feta packs a flavor punch.
- Textural delight: Tender orzo, juicy veggies, and creamy feta create a satisfying mouthfeel.
- Quick to prepare: Ready in under 30 minutes, this makes for a speedy weeknight meal.
- Perfect for meal prep: Great for lunches or picnics, and it stays fresh for days.
- Family-friendly: Even picky eaters will love the subtle flavors and colorful presentation.
- Endless customization: Easily add your favorite vegetables or proteins to make this salad your own.
Ingredients
For the Pasta Salad:
- 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
- 1/3 lb feta cheese, crumbled
For the Dressing:
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- Zest from 1 lemon, grated
Step-by-Step Instructions
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Cook the Orzo: In a large pot, bring 2 quarts of water and 1/2 teaspoon of salt to a rolling boil. Stir in the orzo and cook according to package instructions until it is al dente. Once cooked, drain and rinse under cold water to stop the cooking process.
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Mix the Ingredients: In a large bowl, combine the cooked orzo, kalamata olives, chopped red onion, sun-dried tomatoes, spinach, basil, mint, and black pepper. Toss gently to mix thoroughly.
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Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, and lemon zest until well combined.
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Dress the Salad: Pour the dressing over the orzo salad and toss until all ingredients are evenly coated. Add crumbled feta on top.
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Serve: Adjust seasoning as needed and serve immediately. This dish can also be chilled in the refrigerator for an hour before serving for enhanced flavor.
Pro Tips & Variations
- Best Results: Ensure you rinse the orzo well after cooking to prevent clumping.
- Add Proteins: For a heartier meal, consider adding grilled chicken or chickpeas.
- Variations: Swap out feta for goat cheese to give the salad a different tang. Alternatively, use quinoa instead of orzo for a gluten-free option.
- Herbs: Experiment with different herbs like parsley or dill for a unique twist.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. If you want to freeze the salad, it’s best to do so without the dressing and feta. Freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and add the dressing and feta before serving.
FAQ
Can I use chicken thighs instead?
Yes, grilled or sautéed chicken thighs can be a great addition for extra protein.
Can I make this ahead?
Absolutely! In fact, it tastes even better after the flavors meld for a few hours or overnight.
What can I serve with this?
This pasta salad pairs well with grilled vegetables, a light seafood dish, or even as a side for barbecue meals.
To indulge in more delicious and comforting meals, consider trying out the Marry Me Pasta with Sun-Dried Tomato Cream Sauce for another delightful dinner option.
This Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes is sure to become a quick favorite in your kitchen. Enjoy making it for family gatherings or simply for a refreshing dinner at home. Don’t forget to share your experience in the comments and rate the recipe!
Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes
Ingredients
For the Pasta Salad
- 2 qt water
- 1/2 tsp salt
- 1 lb orzo Use regular or gluten-free 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
- 1/3 lb feta cheese, crumbled
For the Dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 each lemon, grated zest
Instructions
Preparation
- In a large pot, bring 2 quarts of water and 1/2 teaspoon of salt to a rolling boil.
- Stir in the orzo and cook according to package instructions until it is al dente.
- Once cooked, drain and rinse under cold water to stop the cooking process.
Mixing
- In a large bowl, combine the cooked orzo, kalamata olives, chopped red onion, sun-dried tomatoes, spinach, basil, mint, and black pepper.
- Toss gently to mix thoroughly.
Dressing
- In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, and lemon zest until well combined.
- Pour the dressing over the orzo salad and toss until all ingredients are evenly coated.
- Add crumbled feta on top.
Serving
- Adjust seasoning as needed and serve immediately.
- This dish can also be chilled in the refrigerator for an hour before serving for enhanced flavor.