Great tasting pasta salad that I tend to eat way too much of… Feel free to make day before or morning of. Great for parties, just keep covered in refrigerator.
Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
Place the sun-dried tomatoes into the boiling water in a bowl, and let stand for 10 minutes to plump up. Drain off excess water.
Toss the cooked orzo, sun-dried tomatoes, olive oil, lemon juice, lemon zest, olives, parsley, and feta cheese together in a bowl. Season to taste with salt and pepper.
Per Serving: 316 calories; protein 9.8g; carbohydrates 45.7g; fat 11.2g; cholesterol 8.3mg; sodium 455.5mg.