Description
A delicious and vibrant orzo pasta salad packed with feta, sun dried tomatoes, and fresh veggies, perfect for lunch or potlucks.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup sun dried tomatoes, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup spinach or arugula
- 1/4 cup red onion, finely chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil. Toss in the orzo pasta and cook according to package directions (usually around 8-10 minutes). Drain and rinse with cold water.
- Grab a cutting board and chop the cherry tomatoes, sun dried tomatoes, and crumble the feta cheese.
- In a small bowl, combine the olive oil, balsamic vinegar, garlic powder, salt, and pepper. Whisk until combined.
- In a large bowl, combine the cooked orzo, spinach, red onion, cherry tomatoes, sun dried tomatoes, and feta. Drizzle dressing over and mix gently.
- Chill the salad in the fridge for at least 30 minutes before serving.
Notes
Can last in the fridge for 3-5 days in an airtight container. Great as a side dish or main course.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg