Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes – flirtyfood

Table of Contents

Introduction

Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes – flirtyfood arrives as a study in contrasts: silky, rice-shaped pasta against briny kalamata and creamy, crumbly feta. The dressing is simple but decisive, lemon brightening oil-soaked sun-dried tomatoes into something electric on the palate. Serve slightly warm or chilled; the salad shifts gently in texture and temperature, always balanced. It reads as composed and modern, the sort of side that feels considered without fuss.

Why This Recipe Works

Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes – flirtyfood relies on a few precise contrasts to feel complete. The orzo provides a tender, almost risotto-like body, while diced sun-dried tomatoes introduce a concentrated chew and the kalamata olives supply sharp, saline bites.

A lemony dressing lifts the richness of feta and oil from the preserved tomatoes, keeping each forkful lively and clean. Fresh basil and mint weave an herbaceous brightness that cuts through the creaminess and ties the textures together.

Flavor and Texture

The first impression is textural: tender, toothsome orzo gives a silky backdrop to the rough crumble of feta. Sun-dried tomatoes add a dense, chewy note that is both sweet and tangy, creating a deliberate counterpoint to the pasta’s softness.

Kalamata olives punctuate the mix with bursts of brine, while red onion offers a crisp, near-sharp snap that wakes the palate. A scatter of thin spinach and fresh herbs keeps the mouthfeel light and layered rather than flat.

Visually the salad reads well: deep reds and purple-black olives sit against a pale cornucopia of orzo and white feta, accented by bright green mint and basil. For a complementary quick course, try this with a crisp cucumber salad like 5-Minute Cucumber Feta Salad Magic to repeat the cool, creamy notes.

Convenience and Time

Cooking is straightforward: the orzo cooks in about eight to ten minutes, then cools while you prep the mix-ins. The salad assembles in under twenty minutes once the pasta is drained and slightly cooled, making it ideal for last-minute gatherings.

It travels well to picnics and potlucks because the dressing keeps ingredients lively without becoming soggy quickly. Make a batch in the morning for an evening meal, or build it the night before and let flavors settle for deeper integration.

Diet Friendly Options

The salad is flexible: omit the feta or use a plant-based alternative to keep it dairy free without changing the core texture dramatically. Reduce oil slightly or swap lemon for a light vinegar if you prefer a tang with less fat.

To keep the visual identity intact, hold the color contrasts and the bite of the olives and sun-dried tomatoes, which are central to the salad’s character even when other elements change.

Ingredients

• 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

Step by Step Instructions

1. Bring 2 qt water to a rolling boil with 1/2 tsp salt. Add 1 lb orzo and cook until al dente, about 8 to 10 minutes, stirring occasionally.

2. Drain the orzo well and rinse briefly under cold water to stop cooking. Shake to remove excess moisture and transfer to a large mixing bowl.

3. While the pasta cooks, drain 12 oz sun-dried tomatoes in oil and dice; pit and chop 1/2 lb kalamata olives; chop 1/2 cup red onion and thinly slice 1 cup spinach.

4. Whisk together 3 tbsp extra-virgin olive oil, 3 tbsp fresh lemon juice and zest from 1 lemon, then add 1/2 tsp black pepper to make the dressing.

5. Add the sun-dried tomatoes, olives, red onion, spinach, 3 tbsp fresh basil and 3 tbsp fresh mint to the bowl with orzo. Toss gently to combine.

6. Pour the dressing over the salad and fold in 1/3 lb crumbled feta, adjusting salt only if needed because olives and feta contribute salt naturally.

7. Let the salad rest at room temperature for 10 minutes for flavors to marry, then serve slightly warm or chilled based on preference.

Tips and Tricks for Success

Use oil-packed sun-dried tomatoes and drain them, but reserve a teaspoon of the oil if you like a silkier dressing; add it sparingly. Do not overcook the orzo; a slight bite keeps texture in the finished salad. Chop olives relatively small so they punctuate without dominating a single forkful. Toss gently when adding feta to avoid smearing the cheese into a paste. Let the salad rest a short while for the lemon and oil to bloom into the pasta.

Ingredient Swaps

Swap the kalamata olives for green Castelvetrano for a milder, buttery olive if you prefer less brine. Replace spinach with arugula for peppery lift, or use baby kale for a sturdier leaf that holds up if you plan to store the salad. Use preserved lemon zest or a little more fresh lemon juice to heighten citrus notes without changing the salad’s structure.

Pairings and Serving Suggestions

Serve the salad alongside grilled vegetables or simply with toasted pita for a light meal that still feels composed. It makes an elegant side to roasted chicken or fish; the lemon and herbs cut through richer proteins. For a casual spread, present in a wide bowl and top with extra torn basil and a drizzle of good olive oil just before serving.

Storage and Make Ahead Tips

This salad keeps well refrigerated in an airtight container for up to three days, though textures soften over time. If making ahead, keep extra dressing separate to revive the orzo before serving. Re-toss gently and add fresh herbs just before plating to restore brightness and visual contrast.

Nutrition and Health Benefits

The combination delivers complex carbohydrates from orzo, healthy fats from olive oil and vitamins from spinach and fresh herbs. Kalamata olives bring monounsaturated fats and antioxidants, while lemon juice provides vitamin C that brightens flavors and aids iron absorption. Feta contributes protein and calcium in modest amounts. For specific dietary needs, please consult a qualified health professional.

Mistakes to Avoid

Avoid over-salting; both olives and feta supply significant saltiness. Do not let the orzo sit in hot water after draining, which will overcook it and collapse the intended contrast. Skip chopping ingredients too coarsely; consistent, bite-sized pieces ensure each forkful has balance. Resist adding too much oil; the sun-dried tomatoes are already oily and the dressing should be bright, not heavy.

Personal Closing Thought and Call to Action

Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes – flirtyfood is a bowl that rewards small technical choices: perfect pasta texture, measured acidity and balanced salt. Try it once with a light afternoon crowd and note how quickly it becomes the requested side. If you make it, share a photo and tag the recipe to keep the conversation going.

Conclusion

Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes – flirtyfood is an adaptable, elegant dish that reads as both relaxed and deliberate; it pairs well with simple proteins or as a centerpiece on a seasonal table. With minimal hands-on time and maximal sensory payoff, this salad is a reliable choice for warm-weather meals and make-ahead entertaining.

FAQ

Print