30-Minute Mediterranean Orzo Pasta Salad
A vibrant Mediterranean pasta salad featuring tender orzo tossed with briny kalamata olives, tangy sun-dried tomatoes, and creamy feta cheese. Fresh herbs like basil and mint brighten the dish, while a simple lemon and olive oil dressing ties everything together. Perfect for potlucks, picnics, or as a refreshing side dish that's equally delicious served at room temperature or chilled. The combination of Mediterranean flavors and colorful ingredients makes this a crowd-pleasing salad that improves as it sits and the flavors meld together.
Ingredients
- 2 qt water
- ½ teaspoon salt
- 1 lb orzo pasta
- ½ lb kalamata olives, pitted and chopped
- ½ cup red onion, diced
- 12 oz sun dried tomatoes, packed in oil, drained and chopped
- 1 cup spinach, thinly sliced
- 3 TBS fresh basil, thinly sliced
- 3 TBS fresh mint, thinly sliced
- ½ teaspoon ground black pepper
- 3 TBS extra virgin olive oil
- 3 TBS lemon juice
- lemon zest, grated from 1 lemon
- ⅓ lb feta cheese, crumbled
Instructions
- 1
Bring water and salt to boil in a heavy saucepan
- 2
Add orzo to boiling water and cook according to package directions
- 3
Drain pasta well in a colander and transfer to a large serving bowl
- 4
Add olives, onions, sun dried tomatoes, spinach, lemon zest, basil and mint to the orzo and mix well
- 5
Add remaining ingredients and toss gently
- 6
Serve at room temperature or chill in refrigerator until ready to serve
Tips
Rinse cooked orzo with cold water to stop cooking and prevent sticking if serving chilled.
Let the salad sit for at least 30 minutes before serving to allow flavors to meld together.
Reserve some pasta cooking water to loosen the salad if it becomes too thick when chilled.
Good to Know
Refrigerate covered for up to 3 days. Bring to room temperature or serve chilled.
Can be made 1 day ahead. Add fresh herbs just before serving for best color and flavor.
Serve at room temperature or chilled. Toss gently before serving if dressing has settled.
Common Mistakes
Don't overcook the orzo to avoid mushy pasta that won't hold up in the salad.
Drain sun dried tomatoes well to prevent the salad from becoming too oily.
Substitutions
FAQ
Can I make this pasta salad ahead of time?
Yes, this salad actually improves when made ahead. Make it up to 1 day in advance, but add fresh herbs just before serving to maintain their bright color and flavor.
What if I don't have kalamata olives?
You can substitute any black olives, though kalamata olives provide the most authentic Mediterranean flavor. Green olives work too but will give a different taste profile.
How long will this pasta salad keep in the refrigerator?
The salad will keep covered in the refrigerator for up to 3 days. The flavors actually develop and improve over the first day or two.