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A bowl of Mediterranean Orzo Feta and Sun-Dried Tomato Salad with fresh spinach, olives, and lemon dressing on a rustic wood background.

Mediterranean Orzo Feta and Sun-Dried Tomato Salad

A vibrant, healthy Mediterranean salad featuring al dente orzo, oil-packed sun-dried tomatoes, briny Kalamata olives, fresh spinach, and creamy feta cheese tossed in a bright garlic-lemon dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 6
Calories: 265
Ingredients Method Notes

Ingredients
  

  • - 8 oz whole wheat orzo preferred or regular orzo
  • - ½ cup sun-dried tomatoes packed in oil, drained and chopped
  • - ½ cup Kalamata olives pitted and halved
  • - ½ cup feta cheese crumbled
  • - 2 cups fresh baby spinach chopped
  • - ½ English cucumber diced
  • - ¼ cup red onion finely diced
Lemon Herb Dressing:
  • - ¼ cup extra virgin olive oil
  • - 2 tbsp fresh lemon juice
  • - 1 clove garlic minced
  • - 1 tsp dried oregano
  • - Salt and freshly ground black pepper to taste
Garnish:
  • - Fresh lemon zest
  • - 2 tbsp fresh basil chopped

Method
 

Cook Pasta:
  1. Bring a large pot of salted water to a boil. Cook orzo until al dente according to package instructions (about 8-9 minutes). Drain and rinse thoroughly under cold water to stop the cooking. Drain completely.
Whisk Dressing:
  1. In a small bowl or measuring cup, whisk together extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until emulsified.
Assemble Salad:
  1. In a large salad bowl, combine the cooled orzo, chopped baby spinach, oil-packed sun-dried tomatoes, halved Kalamata olives, diced cucumber, and finely diced red onion.
Toss and Chill:
  1. Pour the lemon dressing over the salad and toss well to coat. Gently fold in most of the crumbled feta cheese. Cover and refrigerate for 15 minutes to allow flavors to marry.
Finish and Serve:
  1. Top with remaining crumbled feta cheese, fresh lemon zest, and chopped fresh basil right before serving.

Notes

- Meal Prep: Keeps well in an airtight glass container in the refrigerator for up to 4-5 days.
- Pasta Tip: Ensure pasta is completely cooled and well-drained before mixing with dressing to avoid a watery salad.
- Add Protein: Excellent served with grilled chicken, sauteed shrimp, or canned chickpeas.