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Refreshing Orzo Pasta Salad With Feta And Sun Dried Tomatoes

Orzo Pasta Salad With Feta And Sun Dried Tomatoes

A vibrant, tangy cold pasta salad featuring tiny noodles, sharp cheese, chewy tomatoes, and a bright vinaigrette.
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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
  

  • 16 oz dry orzo pasta
  • 1 jar (8 oz) sun dried tomatoes in oil Finely chopped
  • 1/4 cup reserved tomato oil From the jar
  • 8 oz block feta cheese Crumbled by hand
  • 1/3 cup fresh basil leaves Roughly chopped
  • 1/4 cup red onion Finely minced
  • 3 tbsp red wine vinegar
  • 1 large clove garlic Grated
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Equipment

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

Method
 

  1. Boil the pasta in heavily salted water until tender, then drain.
  2. Rinse the hot noodles with very cold water to stop the cooking process entirely.
  3. Whisk the reserved tomato oil, red wine vinegar, grated garlic, salt, and pepper in a small bowl.
  4. Toss the cold pasta with the prepared vinaigrette dressing in a large serving bowl.
  5. Fold the chopped tomatoes, crumbled cheese, red onion, and basil gently into the mixture.
  6. Chill in the refrigerator for at least twenty minutes before serving.

Notes

  • Make sure the pasta is completely cold before adding the cheese to prevent melting.
  • Store covered in the fridge for up to 5 days, adding a splash of water if it gets dry.