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Orzo Pasta Salad with Feta and Sun-Dried Tomatoes

Orzo Pasta Salad With Feta And Sun Dried Tomatoes

A vibrant, tangy Mediterranean pasta salad featuring tender orzo, sharp feta, sweet sun-dried tomatoes, and a bright lemon-garlic dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Lunch, Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dry orzo pasta
  • 8 oz sun-dried tomatoes in oil Chopped, reserve 3 tbsp of the oil
  • 1 cup feta cheese Crumbled
  • 2 cups fresh arugula Roughly chopped
  • 0.25 cup pine nuts Lightly toasted
  • 3 tbsp fresh lemon juice
  • 1 clove garlic Finely grated
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • Large boiling pot
  • Fine mesh strainer
  • Large mixing bowl

Method
 

  1. Boil the dry orzo in a large pot of heavily salted water for 8 to 9 minutes until it reaches an al dente texture.
  2. Drain the pasta in a fine mesh strainer and rinse it thoroughly under cold running water until completely chilled.
  3. Whisk 3 tablespoons of the reserved sun-dried tomato oil, lemon juice, grated garlic, salt, and pepper in the bottom of a large bowl.
  4. Toss the cold, rinsed orzo in the dressing until the grains are fully coated and glossy.
  5. Fold in the chopped sun-dried tomatoes, toasted pine nuts, arugula, and crumbled feta cheese right before serving.

Notes

  • Rinsing the hot pasta with cold water is a mandatory step to wash away sticky starches.
  • Wait to fold in the arugula until the pasta is completely cold so the greens do not wilt.