Orzo Pasta Salad recipe

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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

Nutrition Info

315.7 calories
carbohydrate: 45.7 g
cholesterol: 8.3 mg
fat: 11.2 g
fiber: 4.2 g
protein: 9.8 g
saturatedFat: 2.7 g
servingSize: -
sodium: 455.5 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

Great tasting pasta salad that I tend to eat way too much of... Feel free to make day before or morning of. Great for parties, just keep covered in refrigerator.

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