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 boil in a large pot.
- Add 1 lb orzo and cook until al dente (check package, usually 8–10 minutes).
- Drain the orzo and rinse under cold water to stop cooking and cool the pasta. Shake well to remove excess water.
- Place the cooled orzo in a large bowl. Add 1/2 lb kalamata olives (pitted and chopped) and 1/2 cup chopped red onion.
- Stir in 12 oz sun-dried tomatoes in oil (drained and diced) and 1 cup thinly sliced spinach.
- Add 3 tbsp fresh basil and 3 tbsp fresh mint, then sprinkle 1/2 tsp ground black pepper over the salad.
- Whisk together 3 tbsp extra-virgin olive oil, 3 tbsp fresh lemon juice, and zest from 1 lemon. Pour over the orzo and toss until everything is coated.
- Gently fold in 1/3 lb crumbled feta, leaving a few crumbles to scatter on top when serving. Taste and adjust salt, pepper, or lemon if needed.
- Chill for at least 20–30 minutes to let flavors meld, or serve right away for a room-temperature salad.
Notes
Store in an airtight container for up to 3–4 days. Freezing is not recommended as it changes the texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian