Description
This Sundried Tomato Feta Orzo Salad is a refreshing and flavorful dish that is perfect for a light lunch or as a side dish. The combination of tangy sundried tomatoes, creamy feta cheese, and fresh herbs makes this salad a standout favorite.
Ingredients
Scale
Orzo Salad:
- 1 cup uncooked orzo pasta
- 1/2 cup sundried tomatoes in oil (drained and chopped)
- 1/2 cup crumbled feta cheese
- 1 cup baby spinach (chopped)
- 1/4 cup red onion (finely diced)
- 2 tablespoons fresh basil (chopped)
Dressing:
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Orzo: Cook the orzo according to package directions until al dente. Drain and rinse under cold water to cool.
- Prepare the Salad: In a large mixing bowl, combine the cooked orzo, sundried tomatoes, feta cheese, chopped spinach, red onion, and fresh basil.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic powder, salt, and pepper.
- Combine and Chill: Pour the dressing over the orzo mixture and toss until everything is evenly coated. Chill for at least 30 minutes before serving to allow the flavors to meld.
- Serve: Serve cold or at room temperature.
Notes
- You can substitute baby arugula for spinach or add diced cucumber for extra crunch.
- This salad holds up well for meal prep and is perfect for potlucks or picnics.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 390mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
