Orzo Salad with Sun-Dried Tomatoes
A vibrant Mediterranean pasta salad tossed with briny sun-dried tomatoes, fresh basil, and a bright lemon vinaigrette. Perfect as a side dish or light lunch.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 9g
Ingredients
- 1.5 cups orzo pasta
- ¾ cup sun-dried tomatoes packed in oil
- ½ cup fresh basil leaves
- ½ medium red onion
- ¾ cup kalamata olives, pitted
- 3 tablespoons lemon juice, fresh
- 3 tablespoons olive oil (reserved from sun-dried tomatoes, plus extra)
- ½ teaspoon each salt and black pepper
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat, about 8 minutes. You'll hear a vigorous bubbling sound when it's ready.
- 2
While water heats, slice the red onion in half lengthwise from root to tip, then lay each half flat and slice crosswise into thin half-moons about 1/8 inch thick.
- 3
Stack the fresh basil leaves on top of each other, roll them tightly into a cylinder, then slice across the roll into thin ribbons about 1/4 inch wide.
- 4
Pour the orzo into the boiling water and stir once with a wooden spoon. Cook, stirring once every 2 minutes, until the pasta is tender enough to bite through but still has a slight firmness in the center, about 9 minutes.
- 5
Drain the orzo in a fine-mesh strainer, shaking gently to remove excess water. Spread it on a large cutting board or baking sheet to cool for 3 minutes.
- 6
Transfer the cooled orzo to a large bowl. Add the sliced red onion, sun-dried tomatoes, kalamata olives, and basil ribbons.
- 7
Drizzle 3 tablespoons of olive oil (reserved from the sun-dried tomato jar, or fresh olive oil) and 3 tablespoons of fresh lemon juice over the salad.
- 8
Sprinkle 0.5 teaspoon of salt and 0.5 teaspoon of black pepper over the salad. Toss gently with two wooden spoons or salad tongs for 1 minute, turning everything until the oil and lemon juice coat every piece evenly.
- 9
Taste a spoonful. If it needs more salt, lemon, or pepper, add a pinch at a time and toss again until the flavor feels balanced on your tongue.
Tools you’ll need
- large pot
- fine-mesh strainer
- large cutting board or baking sheet
- large serving bowl
- wooden spoon
- wooden cutting board
- chef's knife
- wooden spoons or salad tongs
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