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Fresh Mediterranean Orzo Salad with Feta & Sun-Dried Tomatoes

Mediterranean Orzo Salad - featured image
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A bright and satisfying Mediterranean orzo salad featuring tangy sun-dried tomatoes, creamy feta, and a lemony dressing. Perfect for easy summer meals, picnics, or casual dinners.

Ingredients

Scale
  • 1 cup (175g) dry orzo pasta
  • 3/4 cup (about 110g) crumbled feta cheese
  • 1/3 cup (50g) sun-dried tomatoes, packed and drained
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1 clove garlic, minced
  • 1/4 cup (about 35g) Kalamata olives, pitted and halved (optional)
  • 2 tablespoons chopped fresh parsley or basil
  • 2 tablespoons finely diced red onion
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring 4 cups (950 ml) of salted water to a boil in a medium pot. Add 1 cup (175 g) of dry orzo and cook uncovered for 8-10 minutes, stirring occasionally, until al dente.
  2. Drain the orzo in a colander and rinse briefly under cold water to stop cooking and cool it down. Set aside to drain completely. Toss with a teaspoon of olive oil if sticky.
  3. If using dry-packed sun-dried tomatoes, soak them in warm water for 10 minutes to soften. Drain well and finely chop. If oil-packed, chop and drain excess oil.
  4. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, juice from 1 large lemon, 1 minced garlic clove, a pinch of salt, and freshly ground black pepper to taste. Adjust with a tiny drizzle of honey if lemon is too sharp.
  5. In a large mixing bowl, combine the cooled orzo, chopped sun-dried tomatoes, crumbled feta, Kalamata olives (if using), diced red onion, and chopped fresh parsley.
  6. Pour the dressing over the salad and gently toss to combine, ensuring even coating. Let the salad sit for at least 10 minutes to allow flavors to meld.
  7. Taste and adjust seasoning with salt and pepper if needed. Serve chilled or at room temperature.

Notes

Soak dry-packed sun-dried tomatoes in warm water before chopping to soften. Let the salad rest for at least 10 minutes before serving to meld flavors. Crumble feta by hand for best texture. Salad can be made a few hours ahead and stored in the fridge for up to 3 days. Stir gently before serving.

Nutrition

Keywords: Mediterranean orzo salad, feta salad, sun-dried tomato salad, easy summer salad, healthy pasta salad, vegetarian salad

Find it online: https://blingbite.com/fresh-mediterranean-orzo-salad-recipe-with-feta-and-sun-dried-tomatoes-for-easy-summer-meals/