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Fresh Orzo Pasta Salad with Sun-Dried Tomatoes

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A bright and satisfying summer salad featuring al dente orzo pasta, tangy sun-dried tomatoes, fresh herbs, and a zesty lemon dressing. Perfect for light meals, picnics, or potlucks.

Ingredients

Scale
  • 1 1/2 cups (about 280g) dry orzo pasta
  • 1/2 cup packed sun-dried tomatoes, preferably oil-packed and finely chopped
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/3 cup fresh basil, thinly sliced
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup finely chopped red onion
  • 1/4 cup extra virgin olive oil
  • Juice of 1 large lemon
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 1/2 cups (280g) of dry orzo and cook for 8-10 minutes, stirring occasionally, until al dente. Drain and rinse briefly under cold water to stop cooking and cool it off. Set aside in a large bowl.
  2. If using dry-packed sun-dried tomatoes, soak 1/2 cup in warm water for 10 minutes, then drain and finely chop. If oil-packed, simply chop them. Add to the orzo bowl.
  3. Halve 1 cup cherry tomatoes, dice 1 medium cucumber, and finely chop 1/4 cup red onion. Add all to the orzo mixture.
  4. In a small bowl, whisk together 1/4 cup extra virgin olive oil, juice of 1 large lemon, 1 minced garlic clove, 1/2 teaspoon dried oregano, salt, and pepper to taste.
  5. Pour the dressing over the orzo and veggies. Add 1/3 cup thinly sliced fresh basil and 1/2 cup crumbled feta cheese. Gently toss everything together until well combined.
  6. Taste and adjust seasoning with more salt, olive oil, or lemon juice if desired. If the salad feels dry, add a splash of water or extra olive oil.
  7. Serve immediately or chill in the fridge for an hour to meld flavors. Toss gently before serving.

Notes

Do not overcook the orzo to avoid mushiness; rinse with cold water after draining to stop cooking. Soak dry-packed sun-dried tomatoes in warm water for 10 minutes before chopping. For a gluten-free version, substitute orzo with quinoa or rice-shaped cauliflower. Feta can be swapped with goat cheese or vegan cheese alternatives. Salad tastes better after chilling for a few hours. Avoid microwaving leftovers to prevent drying out.

Nutrition

Keywords: orzo pasta salad, sun-dried tomatoes, summer salad, easy pasta salad, Mediterranean salad, fresh basil, feta cheese, lemon dressing

Find it online: https://sofiaspice.com/fresh-orzo-pasta-salad-with-sun-dried-tomatoes-easy-recipe-for-summer-meals/