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Orzo Pasta Salad with Feta and Sun-Dried Tomatoes

Fresh Orzo Pasta Salad With Feta And Sun Dried Tomatoes

A vibrant, make-ahead pasta salad featuring tender orzo, chewy sun-dried tomatoes, fresh spinach, and a tangy homemade vinaigrette.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb dried orzo pasta
  • 8.5 oz sun-dried tomatoes in olive oil drained and chopped (reserve 3 tbsp oil)
  • 1 cup feta cheese crumbled
  • 1 cup fresh spinach leaves finely chopped
  • 0.5 cup red onion finely diced
  • 0.25 cup extra virgin olive oil
  • 0.25 cup red wine vinegar
  • 2 cloves fresh garlic minced
  • 1 tsp dried basil
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Large Pot
  • Fine mesh strainer
  • Glass jar with lid

Method
 

  1. Boil Pasta: Cook the orzo in a large pot of salted boiling water until al dente, about 9 minutes.
  2. Cool Pasta: Drain the orzo in a strainer and rinse thoroughly with cold water to cool it down and remove starch. Transfer to a large bowl.
  3. Mix Dressing: In a jar, combine the olive oil, reserved sun-dried tomato oil, red wine vinegar, garlic, basil, salt, and pepper. Shake until emulsified.
  4. Assemble: Pour the dressing over the cooled orzo and toss. Gently fold in the chopped tomatoes, spinach, and red onion.
  5. Finish: Sprinkle the crumbled feta cheese over the top and gently stir. Serve immediately or store in the refrigerator.

Notes

  • Ensure your pasta is completely cold before adding the feta cheese. Warm pasta will melt the cheese and make your dressing milky and clumped.