Orzo & Sun-Dried Tomato Salad with Feta and Kalamata Olives
A vibrant and flavorful orzo pasta salad featuring sun-dried tomatoes, feta cheese, Kalamata olives, and a bright lemon vinaigrette. Perfect for a light lunch or side dish.
Equipment
- Large Pot
- Colander
- Large bowl
Ingredients
Main Ingredients
- 1 cup Orzo pasta
- 1/2 cup Sun-dried tomatoes, oil-packed Chopped
- 1/2 cup Kalamata olives, pitted Halved
- 4 ounces Feta cheese Crumbled
- 1/4 cup Fresh basil Chopped
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
Instructions
- Cook orzo pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process.
- In a large bowl, combine the cooked orzo, sun-dried tomatoes, Kalamata olives, and crumbled feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the orzo mixture and toss gently to combine.
- Stir in the chopped fresh basil.
- Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
For a richer flavor, use high-quality olive oil. You can also add other vegetables such as chopped red onion, bell peppers, or cucumbers. If you prefer a creamier salad, stir in a dollop of plain Greek yogurt or ricotta cheese before serving.