Description
A bright, bold, and refreshing Mediterranean-inspired pasta salad made with tender orzo, creamy feta, tangy sun dried tomatoes, lemon, herbs, and olive oil.
Ingredients
Scale
- 1 1/2 cups dry orzo pasta (about 250g)
- 1/2 cup sun dried tomatoes, chopped (oil-packed recommended)
- 3/4 cup crumbled feta cheese
- 1/4 cup red onion, finely diced
- 1/4 cup fresh basil, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 clove garlic, minced
- Zest and juice of 1 lemon
- 1/4 cup olive oil
- Salt and black pepper, to taste
- Optional: 1/2 cup chopped cucumber or cherry tomatoes
- Optional: 1 tablespoon capers or sliced olives
Instructions
- Bring a medium pot of salted water to a boil. Add the orzo and cook 7–9 minutes until al dente. Drain and rinse under cold water.
- Chop the sun dried tomatoes, red onion, basil, parsley, and crumble the feta.
- In a bowl, whisk together olive oil, lemon zest and juice, minced garlic, salt, and pepper.
- Combine cooled orzo with tomatoes, onion, feta, and herbs. Pour the dressing over and toss gently to coat.
- Serve immediately or chill for 1 hour to blend flavors.
- Top with extra feta, fresh herbs, or a drizzle of olive oil.
Notes
- This dish is perfect for parties, potlucks, or meal prep.
- Can be served as a light vegetarian lunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg