Ingredients
Scale
- 2 qt water
- 1/2 tsp salt
- 1 lb orzo
- 1/2 lb kalamata olives, pitted and chopped
- 1/2 cup chopped red onion
- 12 oz sun-dried tomatoes in oil, drained and diced
- 1 cup spinach, sliced thin
- 3 tbsp fresh basil, thinly cut
- 3 tbsp fresh mint, thin strips
- 1/2 tsp black pepper, ground
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- Zest from 1 lemon, grated
- 1/3 lb feta cheese, crumbled
Instructions
- Boil 2 quarts of water in a large pot. Add 1/2 teaspoon salt to the boiling water. Once boiling, stir in 1 pound of orzo. Cook according to package instructions until al dente.
- While the orzo cooks, chop the kalamata olives and red onion. Drain and dice the sun-dried tomatoes. Slice the spinach thinly. Cut basil and mint into thin strips.
- Once the orzo is cooked, drain it using a strainer and rinse under cold water to stop cooking. In a mixing bowl, combine the cooked orzo with olives, red onion, sun-dried tomatoes, spinach, basil, mint, black pepper, olive oil, lemon juice, zest from one lemon, and crumbled feta cheese.
- Gently toss all ingredients together until well mixed. Adjust seasoning if needed. Serve chilled or at room temperature for best flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 360
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 20mg