Orzo Salad with Sun Dried Tomatoes and Feta cheese
This cold orzo salad with sun dried tomatoes and feta cheese is perfectly combined with kalamata olives, roasted red peppers, red onions and basil. This cold orzo salad recipe is perfect to make ahead of time and eat later.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 10 oz Orzo
- ¾ cup sun dried tomatoes
- ¾ cup roasted red peppers
- ¾ cup kalamata olives, pitted
- 8 oz feta cheese, crumbled
- 3 Tbsp pine nuts
- 3/4 cup basil, sliced and divided
Orzo Dressing:
- ⅔ cup olive oil
- ⅔ cup apple cider vinegar or white wine vinegar
- ⅓ cup red onions, diced
- 1 tsp salt
- pinch ground black pepper
Instructions
Make Orzo Dressing:
- In a large bowl, add olive oil, vinegar, salt, pepper, and onions. Set aside.
Make Orzo Salad:
- Bring a large pot of water to a simmer. Add orzo and cook ~13-16 minutes or until desired tenderness. Strain orzo and run cold water over it to cool it off faster.
- Add orzo to large bowl with salad dressing and mix. Stir this occasionally as it cools down so it doesn't clump.
- Once orzo is cool add remaining ingredients (reserving some basil as a garnish) and stir.
- Taste it! Add more salt, olive oil, or vinegar to taste.
- Plate and garnish with extra basil.
Notes
- The ingredient amounts have room to play. Add more sun dried tomatoes, olives, pine nuts, roasted red peppers, basil or feta.
- I like to serve this over a bed of arugula sometimes.