Orzo Salad with Sun Dried Tomatoes
Brighten up your table with this vibrant and Mediterranean-inspired Orzo Salad with Sun-Dried Tomatoes! This easy-to-make dish combines tender orzo pasta with the rich, tangy flavor of sun-dried tomatoes, crisp English cucumber, and peppery baby spinach, all elevated by the briny bite of kalamata olives and creamy crumbled feta cheese. A zesty homemade dressing featuring extra virgin olive oil, fresh lemon juice, and fragrant oregano ties the medley of ingredients together, creating a salad that is as flavorful as it is refreshing. Perfectly suited as a side dish or a light main course, this make-ahead recipe is ideal for picnics, potlucks, or any busy weekday. Serve it chilled or at room temperature for a delightful burst of Mediterranean flavor in every bite!
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Recipe Information
Ingredients
- 1.5 cups orzo pasta
- 1 cup sun-dried tomatoes (packed in oil)
- 2 cups baby spinach
- 1 medium English cucumber
- 0.5 cup crumbled feta cheese
- 0.25 cup red onion
- 0.5 cup kalamata olives
- 0.25 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic cloves (minced)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a pot of salted water to a boil and cook the orzo pasta according to the package instructions, about 8-10 minutes, until al dente. Drain the orzo and rinse under cold water to stop the cooking process. Set aside.
While the orzo is cooking, chop the sun-dried tomatoes into small pieces and set aside. Thinly slice the red onion and cut the English cucumber into small dice.
In a large mixing bowl, combine the cooked orzo, chopped sun-dried tomatoes, baby spinach, diced cucumber, red onion, crumbled feta cheese, and kalamata olives. Gently toss to mix.
In a small bowl or jar, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to create the dressing.
Pour the dressing over the orzo salad and toss well to evenly coat all the ingredients.
Taste and adjust seasoning as needed with additional salt or black pepper.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve cold or at room temperature. Garnish with additional feta cheese or fresh herbs if desired. Enjoy!
Nutrition Facts
Calories |
3310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.2 g | 264% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 6918 mg | 301% | |
| Total Carbohydrate | 317.1 g | 115% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 47.1 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 693 mg | 53% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 7807 mg | 166% | |
*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.
