Orzo Salad
A summery pasta salad with rice-shaped orzo, sun-dried tomatoes, spinach, feta, and a bright lemon-oregano vinaigrette. Light enough to eat cold yet satisfying as a meal.
Ingredients
- 1 lb orzo pasta
- 1/2 cup sun-dried tomatoes in oil, chopped
- 2 cups baby spinach
- 4 oz feta cheese, crumbled
- 1/2 cup kalamata olives, pitted and halved
- 1/2 red onion, finely diced
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1/2 tsp dried oregano
- to taste salt
- to taste black pepper
Instructions
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1
Cook 1 lb orzo pasta in boiling salted water according to package directions. Drain, rinse under cold water, and transfer to a large bowl.
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2
Whisk together 1/4 cup fresh lemon juice, 1/4 cup extra virgin olive oil, 1/2 tsp dried oregano, salt, and black pepper to taste.
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3
Pour the dressing over the warm orzo and toss to coat.
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4
Add 1/2 cup chopped sun-dried tomatoes in oil, 2 cups baby spinach, 1/2 cup pitted and halved kalamata olives, and 1/2 finely diced red onion. Toss to combine.
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5
Let cool to room temperature, then fold in 4 oz crumbled feta cheese.
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6
Taste and adjust seasoning. Serve at room temperature or chilled.