Orzo Pasta Salad with Feta and Sun Dried Tomatoes
This orzo pasta salad with feta and sun dried tomatoes makes a wonderful side dish or light meal, whether you are enjoying it at home, pot luck, barbecue or even a picnic.
Ingredients
Main ingredients
- 2 quarts Water
- ½ teaspoon Salt
- 1 pound Orzo pasta
- ½ pound Kalamata olives pitted and chopped
- ½ cup Red onion diced
- 12 ounces Sun dried tomatoes packed in oil, drained and chopped
- 1 cup Spinach thinly sliced
- 3 tablespoons Fresh basil thinly sliced
- 3 tablespoons Fresh mint thinly sliced
- ½ teaspoon Ground black pepper
- 3 tablespoons Extra virgin olive oil
- 3 tablespoons Lemon juice
- 1 zest Lemon grated zest
- ⅓ pound Feta cheese crumbled
Instructions
Instructions
- Put your pressure cooker pot on the stove and pour in 2 quarts of water. Add the half teaspoon of salt and crank the heat till it boils steady.
- Once it’s boiling, dump in 1 pound of the orzo pasta. Stir it a bit so nothing sticks or clumps. Now, it’s time to pop that lid on, lock the sealing ring in place, and set your cooker. You want it on high pressure for about 3 minutes.
- When the timer’s up, don’t rush to open it. Let it natural release for about 5 minutes so the pasta finishes cooking and flavors settle.
- After that, do a slow release to let out the rest of the pressure and carefully unlock the lid. Drain the orzo in a colander, then give it a quick rinse with cold water.
- Get a big mixing bowl and dump in the orzo pasta, chopped kalamata olives, diced red onion, chopped sun dried tomatoes, and thinly sliced spinach. Add the fresh basil, mint, and sprinkle ground black pepper on top.
- Drizzle the extra virgin olive oil and lemon juice all over. Toss everything gently but good until the colors and flavors blend together evenly.
- Last thing, crumble in the feta cheese and give the salad one final gentle toss. Taste it and add a bit more pepper or lemon juice if needed.
Notes
Serve chilled or at room temperature. Adjust lemon juice and pepper to taste before serving.