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Orzo Pasta Salad with Feta

A light yet satisfying Orzo Pasta Salad featuring feta, sun-dried tomatoes, and fresh spinach, perfect for outdoor meals or casual gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 700
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta
  • 1 cup fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup red onion, diced
  • 1/4 cup olives, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook the orzo pasta according to the package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.
  2. In a large bowl, combine the cooked orzo, chopped fresh spinach, crumbled feta cheese, chopped sun-dried tomatoes, diced red onion, and sliced olives. Mix gently to avoid breaking up the feta too much.
  3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  4. Pour the dressing over the salad mixture and toss gently until well coated.
  5. Let the salad sit for at least 15 minutes before serving, to allow the flavors to meld. Serve chilled or at room temperature.

Notes

This salad stores well in the fridge for up to 3 days. You can freeze it for up to 2 months, but the texture may change upon thawing. It’s best enjoyed cold or at room temperature.