Description
A bright, make-ahead orzo salad loaded with salty feta, tangy sun-dried tomatoes and briny kalamata olives — perfect for picnics, potlucks or easy weeknight sides.
Ingredients
Scale
For the pasta
- 2 quarts water
- ½ teaspoon salt
- 1 pound (about 450 g) orzo
For the mix-ins & dressing
- ½ pound Kalamata olives, pitted and roughly chopped
- ½ cup red onion, finely chopped
- 12 oz sun-dried tomatoes packed in oil, drained and chopped
- 1 cup baby spinach, thinly sliced
- 3 tablespoons fresh basil, chiffonade (thin ribbons)
- 3 tablespoons fresh mint, thinly sliced
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- Zest of 1 lemon
- 1/3 pound (≈150 g) feta, crumbled
Instructions
- Bring the water and ½ teaspoon salt to a rolling boil in a large pot. Add the orzo and cook just until tender-firm (al dente) according to the package timing. Drain well in a colander and give it a quick rinse under cold water to stop the cooking and cool the pasta. Shake off any excess moisture.
- Spread the drained orzo into a roomy mixing bowl so it has space to cool and be dressed evenly.
- Add the chopped Kalamatas, diced red onion, chopped sun-dried tomatoes, sliced spinach, lemon zest, basil and mint to the orzo. Toss gently to combine the solids.
- Whisk together the olive oil, lemon juice and black pepper in a small bowl or jar, then pour the dressing over the orzo mixture. Fold everything together carefully so the orzo absorbs the dressing but the greens stay fresh.
- Sprinkle most of the crumbled feta over the salad and fold it in, reserving a little to scatter on top at serving time.
- Let the salad rest in the refrigerator at least 30 minutes (longer is fine) so the flavors marry. Serve chilled or bring to room temperature; give it a final toss and a squeeze more lemon if it looks dry.
Notes
- Cook the orzo to al dente — it will soften slightly as it sits with the dressing.
- If your sun-dried tomatoes are very dry, rehydrate them in warm water for 10 minutes before chopping.
- Add a splash of the oil from the sun-dried tomato jar for extra richness, if desired.
- Store leftovers covered in the fridge for up to 3–4 days; stir in a little extra olive oil or lemon before serving leftovers to freshen the salad.