Orzo and Sun Dried Tomato Salad
Bursting with Mediterranean flavors, this Orzo and Sun-Dried Tomato Salad is a vibrant, versatile dish perfect for light lunches, picnics, or as a standout side at your next gathering. Featuring tender orzo pasta, tangy sun-dried tomatoes packed in oil, crisp cucumber, and the aromatic duo of fresh parsley and basil, each bite is a refreshing mix of textures and tastes. Crumbled feta cheese adds a creamy, salty kick, while a zesty lemon garlic dressing ties everything together. For an added crunch, toasted pine nuts can be sprinkled on top. Easy to prepare in just 25 minutes, this chilled pasta salad is not only quick to make but also ideal for meal prepping ahead of time. With its wholesome ingredients and bold Mediterranean seasonings, this recipe is sure to delight your taste buds and brighten any table.
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Recipe Information
Ingredients
- 1.5 cups Orzo pasta
- 0.5 cups Sun-dried tomatoes (packed in oil)
- 0.25 cups Fresh parsley (chopped)
- 0.25 cups Fresh basil (chopped)
- 1 medium Cucumber (diced)
- 0.5 cups Feta cheese (crumbled)
- 0.25 cups Olive oil
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 clove Garlic (minced)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper (freshly ground)
- 0.25 cups Pine nuts (toasted, optional)
Instructions
In a medium pot, bring salted water to a boil. Add the orzo and cook according to the package instructions until al dente, about 8-10 minutes.
While the orzo cooks, chop the sun-dried tomatoes, fresh parsley, and basil. Dice the cucumber and set aside.
Drain the cooked orzo and rinse under cold water to stop the cooking process. Drain well and transfer to a large mixing bowl.
Add the chopped sun-dried tomatoes, parsley, basil, diced cucumber, and crumbled feta cheese to the orzo. Gently toss to combine.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to create the dressing.
Pour the dressing over the orzo mixture and toss until everything is evenly coated.
If using pine nuts, toast them in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden brown. Let cool slightly and sprinkle over the salad.
Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to suit your preference.
Refrigerate the salad for at least 20 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.2 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 151 mg | 12% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 604 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
