This orzo pasta salad is packed with asparagus, lemon, feta and sun dried tomatoes, making it a nice spring-forward bite that feels a lot like summer. It’s great fresh, but also keeps well in the fridge for up to a week.
Equipment
Here’s everything you need to make orzo pasta salad with sun dried tomatoes and feta:
- chef’s knife
- cutting board
- medium pot
- zester/grater
- large bowl
Get the full ingredients list and instructions below!
Orzo Pasta Salad with Sun Dried Tomatoes and Feta
A spring-y bite that feels a lot like summer is on the way
Ingredients
Method
- Bring a medium pot of salty water to boil.
- Meanwhile, trim and discard the woody ends of 300g asparagus and cut the remaining spears into bite-sized pieces. Next, cut 150g cherry tomatoes into halves and dice enough sun dried tomatoes to fill 3 tbsp, if you haven't already. Finally, zest 1 lemon. Set aside.
- In a large bowl, combine 3 tbsp diced sun dried tomatoes, juice and zest of 1 lemon, 3 tbsp olive oil, a pinch of salt and lots of fresh black pepper. Crumble in 100g feta and mix until combined. Set aside.
- By now your water should be boiling. Add asparagus pieces and cut the heat. Let cook for 3-5 minutes, or until they turn bright green but still have a nice crunch. Using a spider or slotted spoon, remove the asparagus and transfer to the large bowl.
- Back in the pot, bring water to a boil and cook your orzo. While that cooks, season the halved tomatoes with a generous pinch of salt and transfer to the bowl with asparagus and dressing. When the orzo is cooked, strain and run under cold water to cool slightly. Add the cooked and cooled orzo to the large bowl and toss to combine. The salad tastes great right away, but even better after sitting for 30 minutes in the fridge.
Notes
The pasta will keep in an air-tight container for up to one week.