Orzo Pasta Salad with Feta and Sun Dried Tomatoes

Side view of a white bowl with orzo pasta salad in it with fresh mint next to it and olive oil, salt and pepper behind it

Orzo Pasta Salad with Feta and Sun Dried Tomatoes

This orzo pasta salad with feta and sun dried tomatoes makes a wonderful side dish or light meal, whether you are enjoying it at home, pot luck, barbecue or even a picnic.

Course Recipes

Cuisine Mediterranean

Keyword orzo pasta salad, orzo with feta, pasta salad with feta

Prep Time 10

Cook Time 8

Total Time 18

Servings

Calories 466kcal

Author Laura Bashar | Family Spice

Ingredients

2 qt water
½ teaspoon salt
1 lb orzo pasta
½ lb kalamata olives pitted and chopped
½ cup diced red onion
12 oz sun dried tomatoes packed in oil, drained and chopped
1 cup thinly sliced spinach
3 tablespoon thinly sliced fresh basil
3 tablespoon thinly sliced fresh mint
½ teaspoon ground black pepper
3 tablespoon extra virgin olive oil
3 tablespoon lemon juice
Grated zest from 1 lemon
⅓ lb crumbled feta cheese

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Instructions

In a heavy saucepan bring water and salt to boil. Add orzo to the boiling water and cook per package directions.
When pasta is cooked, drain well in a colander and transfer to a large serving bowl.
Add olives, onions, sun dried tomatoes, spinach, lemon zest, basil and mint to the orzo pasta and mix well.
Add remaining ingredients and toss gently and serve at room temperature or chill in the refrigerator until ready to serve.

Notes

Assuming you are using fresh ingredients, this salad will keep in the refrigerator for up to 5 days. You could stretch it to 7 days, but I recommend 5 days to be on the safe side. Pasta salad goes bad faster if it sits outside of the refrigerator for long periods of time.

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