How to Make Orzo Pasta Salad - A Step-by-Step Guide

Orzo pasta salad is a flavorful and satisfying dish that is perfect for any occasion. Whether you're looking for a light and refreshing side dish for a summer barbecue, a quick and easy weekday lunch, or a crowd-pleasing potluck contribution, this recipe is sure to hit the spot. With the perfect balance of savory, fresh, and zesty flavors, this orzo pasta salad is a versatile and delicious addition to any meal.

This recipe is great because it's not only delicious, but also incredibly ...

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Ingredients

  • 1 cup uncooked orzo pasta
  • ¼ cup chopped sun-dried tomatoes
  • ½ cup boiling water
  • 1 tablespoon extra-virgin olive oil
  • 1 lemon, juiced and zested
  • ½ cup kalamata olives
  • ¼ cup finely chopped fresh parsley
  • ¼ cup crumbled feta cheese
  • salt and pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Additional Time: 30 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 4 servings

  • Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  • Place the sun-dried tomatoes into the boiling water in a bowl, and let stand for 10 minutes to plump up. Drain off excess water.
  • Toss the cooked orzo, sun-dried tomatoes, olive oil, lemon juice, lemon zest, olives, parsley, and feta cheese together in a bowl. Season to taste with salt and pepper.
  • Nutrition

    316 cal.

    • Total Fat: 11g
    • Saturated Fat: 3g
    • Cholesterol: 8mg
    • Sodium: 456mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 4g
    • Total Sugars: 2g
    • Protein: 10g
    • Vitamin C: 28mg
    • Calcium: 88mg
    • Iron: 3mg
    • Potassium: 238mg