Tomato Basil and Feta Orzo Salad
Tomato Basil and Feta Orzo Salad is the perfect quick summer lunch or dinner! Tender orzo pasta tossed in a slightly sweet tomato basil vinaigrette with fresh cherry tomatoes, basil, and crumbled briny feta! A perfect side to grilled meats and veggies!
Ingredients
- ½ pound 8-ounces dried orzo
- 2 tablespoons EACH: olive oil AND sun-dried tomato oil see notes
- 2 teaspoons EACH: freshly grated garlic AND honey plus more to taste
- ½ teaspoon dried oregano
- 2 tablespoons white vine vinegar
- 2 cups cherry tomatoes halved
- ½ cup basil leaves chopped
- ½ cup crumbled feta
Instructions
- PASTA: Heat a medium saucepan with water until boiling. Drop a palmful of salt, let it dissolve then add the pasta. Cook the orzo according to package directions. Prepare the dressing while pasta is cooking. When the pasta is done, drain, rinse until the pasta is cooled and set aside for now.
- SALAD: Add the olive oil, sun-dried tomato oil, garlic, honey, oregano, vinegar, and ¼ teaspoon of salt and ¼ teaspoon of pepper to a mason jar. Place a lid on top and shake until the dressing is combined.
- ASSEMBLE: Add the tomatoes halves, and basil to a large bowl. Toss with ½ the dressing and let sit for 15 minutes. Then add the pasta and toss to combine. Taste and adjust with more dressing as desired, I usually added all the dressing. Add the feta and toss to combine. Refrigerate the salad for 30 minutes to develop more flavor! Serve cold or at room temperature.
Notes
- Sun-dried tomato oil: Is the oil that sun-dried tomatoes come packed in! If you don’t happen to have that on hand, just up the olive oil to ¼ cup and add 1-2 teaspoons of tomato paste instead.
