Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Let the salad rest at room temperature for 10 minutes for flavors to marry, then serve slightly warm or chilled based on preference.
Notes
Salad can be prepared in advance and stored in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg