Orzo Salad with Feta and Sun-Dried Tomatoes Recipe

ByLucy
Jump to Recipe·5 from 45 reviews

If you’re on the hunt for a fresh, vibrant, and utterly delicious salad that’s as easy to toss together as it is impressive to serve, then you’re going to fall head over heels for this Orzo Salad with Feta and Sun-Dried Tomatoes Recipe. I first made this on a whim for a casual dinner party, and it was a hit—crunchy, tangy, herbaceous, with creamy feta tying everything together. Trust me, you’re going to want to keep this one in your regular rotation!

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Why This Recipe Works

  • Balanced Flavors: The salty feta and kalamata olives perfectly complement the tangy sun-dried tomatoes and fresh herbs.
  • Simple Prep: Cooking orzo is quick and easy, making this salad a great last-minute dish.
  • Versatile Serving: Whether as a main salad or a side, it shines at room temperature or chilled.
  • Flavor Melds Beautifully: Letting it rest allows the ingredients to marry, making each bite delightfully harmonious.
Orzo Salad with Feta and Sun-Dried Tomatoes, Greek-inspired pasta salad, easy healthy summer salad, feta cheese pasta recipes, Mediterranean orzo salad - A white bowl is filled with a layered salad made of light beige orzo pasta mixed with dark green leafy vegetables, dark purple olives, and bright red sun-dried tomatoes. Small white chunks of cheese are scattered on top, adding contrast to the colors. The bowl sits on a white marbled surface with a fresh green basil leaf placed beside it. The background shows blurred white bowls stacked and a white brick wall. The lighting is soft and natural, highlighting the fresh ingredients photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Orzo Salad with Feta and Sun-Dried Tomatoes Recipe is chosen for personality and punch, working harmoniously to create a vibrant, Mediterranean-inspired dish. Here’s a quick rundown to help you shop smart and understand why each component is essential.

Orzo Salad with Feta and Sun-Dried Tomatoes, Greek-inspired pasta salad, easy healthy summer salad, feta cheese pasta recipes, Mediterranean orzo salad - Flat lay of bright golden orzo pasta, a small pile of pitted kalamata olives dark purple and glossy, thin slices of deep red sun-dried tomatoes, a small heap of crumbled creamy white feta cheese, fresh dark green spinach leaves sliced thin, a few sprigs of vibrant green basil and mint leaves finely cut, thin rings of bright purple-red chopped red onion, a small mound of finely grated yellow lemon zest, a small white ceramic bowl of extra-virgin olive oil with a golden sheen, a small white ceramic bowl of freshly squeezed lemon juice pale yellow, a small white ceramic bowl of freshly ground black pepper in fine granules, all evenly spaced in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Orzo: This petite pasta resembles rice and soaks up dressing beautifully without getting mushy.
  • Kalamata Olives: Rich, briny, and pitted for convenience, they add a satisfying burst of flavor.
  • Red Onion: Provides a sharp, pungent crunch that wakes up the other ingredients.
  • Sun-Dried Tomatoes: Packed with concentrated umami, their sweetness contrasts the salty feta perfectly.
  • Spinach: Adds a fresh, leafy texture and subtle green flavor.
  • Fresh Basil and Mint: These herbs brighten the salad with their fragrant notes and add layers of aroma.
  • Black Pepper: Just a pinch for subtle heat without overpowering the freshness.
  • Extra-Virgin Olive Oil: The dressing base that adds richness and ties flavors together.
  • Lemon Juice & Zest: Their acidity and brightness cut through the richness of the cheese and olive oil.
  • Feta Cheese: Crumbled feta brings creaminess and that signature salty tang that defines this salad.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love this salad as-is, but I also enjoy tweaking it depending on what’s in my kitchen or the season. Feel free to get creative—this recipe is like a blank canvas waiting for your signature touch.

  • Variation: I sometimes swap out spinach for arugula or baby kale for a peppery bite, which adds a nice twist.
  • Protein Boost: Adding grilled chicken or chickpeas works wonders if you want to make it more filling.
  • Nutty Crunch: Toasted pine nuts or slivered almonds bring a lovely texture contrast that I personally adore.
  • Diet-Friendly: Simply omit feta for a vegan version or use plant-based cheese alternatives to keep it dairy-free.

Step-by-Step: How I Make Orzo Salad with Feta and Sun-Dried Tomatoes Recipe

Step 1: Perfectly Cook Your Orzo

Fill a heavy saucepan with about 2 quarts of water, add half a teaspoon of salt, and bring it to a roaring boil. Add the orzo and cook it according to package directions until al dente—usually around 8 to 10 minutes. Drain it well in a colander; you want to shake off every last droplet of water to avoid a soggy salad. I like to spread the drained orzo out on a baking sheet to cool quickly and stop the cooking process.

Step 2: Mix in the Colorful Ingredients

Transfer your perfectly cooked orzo to a large bowl. Now, add the chopped kalamata olives, diced sun-dried tomatoes (drained so it’s not oily), chopped red onion, thinly sliced spinach, plus the freshly cut basil and mint. Don’t skimp on the herbs—they bring freshness and that garden-to-table feel. Sprinkle in the grated lemon zest to wake up the flavors. Stir gently but thoroughly to get everything nicely combined.

Step 3: Dress, Toss, and Crumble Feta

Season the salad with freshly ground black pepper, then drizzle the extra-virgin olive oil and freshly squeezed lemon juice all over. Use a gentle touch as you toss to evenly coat everything without breaking up the feta too much. Finally, crumble the feta cheese over and give just one last gentle toss. My tip? Resist adding salt—between the olives and feta, this salad is salty enough and perfectly balanced.

Step 4: Let It Rest & Serve

While you can serve this salad right away at room temperature, I swear by letting it chill in the fridge for at least 30 minutes. This quiet wait lets all those delicious flavors marry and deepen into something truly special. When you’re ready, pull it out, give a quick stir, and serve it as a stunning side or light main.

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Tips from My Kitchen

  • Drain Orzo Thoroughly: Leaving any extra water can water down the dressing and make the salad mushy.
  • Use Oil-Packed Sun-Dried Tomatoes: They tend to be more flavorful and softer, but make sure to drain to avoid oiliness.
  • Let It Chill: Refrigerating the salad even briefly lets the flavors really come together—don’t skip this step!
  • Fresh Herbs Matter: Always use fresh, not dried, for best impact—especially the mint and basil in this salad.

How to Serve Orzo Salad with Feta and Sun-Dried Tomatoes Recipe

Orzo Salad with Feta and Sun-Dried Tomatoes, Greek-inspired pasta salad, easy healthy summer salad, feta cheese pasta recipes, Mediterranean orzo salad - A round white bowl filled with a layered dish placed on a striped cloth over a white marbled surface. The bottom layer consists of small, light golden orzo pasta. Mixed into the orzo are dark purple olives, green fresh basil leaves, and pieces of sun-dried red tomatoes. On top, crumbled white feta cheese is scattered evenly, along with small bright yellow lemon zest strips adding color contrast. The textures vary from soft pasta, crumbly cheese, to smooth olives and delicate leaves. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping my orzo salad with a few extra crumbles of feta and a sprinkle of fresh basil leaves right before serving—it just makes it look and taste vibrant. A little drizzle of good olive oil on top never hurts either!

Side Dishes

Pairing this salad with grilled chicken or fish is a go-to for me because it keeps the meal light yet satisfying. It also makes an awesome side for barbecues alongside something like lemon-herb roasted veggies or grilled flatbread.

Creative Ways to Present

For dinner parties, I sometimes serve the Orzo Salad with Feta and Sun-Dried Tomatoes Recipe in hollowed-out bell peppers or mini pumpkins for a festive touch. It also looks great layered in a clear glass bowl so your guests can see all those beautiful colors!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, and it stays fresh for up to 3 days. Just give it a gentle stir before serving again. The flavors may even deepen over time, making each bite better!

Freezing

This salad isn’t the best candidate for freezing because the spinach and fresh herbs lose their texture and brightness. Plus, the feta can crumble more and become grainy after thawing. Instead, I recommend making it fresh or storing it short-term in the fridge.

Reheating

This salad is best enjoyed cold or at room temperature, so I usually don’t reheat leftovers. If you want, just let it sit out for 10–15 minutes after taking it from the fridge to take the chill off—it really helps the flavors shine through.

FAQs

  1. Can I use dried sun-dried tomatoes instead of oil-packed?

    You can, but dried sun-dried tomatoes are tougher and less flavorful unless rehydrated. If you choose dried, soak them in hot water for 10 minutes, then drain before adding to the salad.

  2. How long can I prepare the salad in advance?

    This salad is great made a few hours ahead; just make sure to toss it well before serving. For best texture and freshness, avoid preparing it more than 24 hours in advance.

  3. Can I substitute the orzo with another grain?

    Absolutely! Quinoa, couscous, or small pasta shapes like acini di pepe can work well, but keep in mind cooking times will vary.

  4. Is this recipe gluten-free?

    Traditional orzo is made from wheat and not gluten-free. If you need a gluten-free option, swap the orzo for gluten-free pasta or quinoa.

  5. How can I make this salad vegan?

    Simply omit the feta cheese or use your favorite vegan cheese alternative. The salad remains flavorful and satisfying without the dairy.

Final Thoughts

This Orzo Salad with Feta and Sun-Dried Tomatoes Recipe really hits the sweet spot between simple prep and gourmet flavor. I’ve made it multiple times for family gatherings, casual lunches, and even picnics, and it never fails to impress. I hope you enjoy making and savoring it as much as I do—don’t be surprised if it quickly becomes one of your favorite go-to salads too!

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Orzo Salad with Feta and Sun-Dried Tomatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 45 reviews
  • Author: Lucy
  • Prep Time: 8 minutes
  • Cook Time: 17 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian
Print Recipe

Description

A vibrant and refreshing homemade orzo pasta salad featuring tender orzo, tangy sun-dried tomatoes, briny kalamata olives, fresh herbs, and creamy feta cheese, all tossed in a zesty lemon and olive oil dressing. Perfect as a light lunch or a flavorful side dish for any occasion.

Ingredients

Orzo Pasta

  • 2 quart water
  • 1/2 teaspoon salt
  • 1 pound orzo

Mix-ins and Dressing

  • 1/2 pound kalamata olives, pitted and chopped
  • 1/2 cup chopped red onion
  • 12 ounce sun-dried tomatoes in oil, drained and diced
  • 1 cup spinach, sliced thin
  • 3 tablespoon fresh basil, thinly cut
  • 3 tablespoon fresh mint, thin strips
  • 1/2 teaspoon black pepper, ground
  • 3 tablespoon extra-virgin olive oil
  • 3 tablespoon fresh lemon juice
  • Zest from 1 lemon, grated
  • 1/3 pound feta cheese, crumbled

Instructions

  1. Cook the orzo: In a heavy saucepan, bring 2 quart water and 1/2 teaspoon salt to a boil. Add 1 pound orzo and cook according to package directions until tender, about 10-12 minutes. Drain well in a colander to remove all excess water.
  2. Combine mix-ins: Transfer drained orzo to a large serving bowl. Add 1/2 pound chopped kalamata olives, 1/2 cup chopped red onion, 12 ounce diced sun-dried tomatoes, 1 cup thinly sliced spinach, zest from 1 lemon, 3 tablespoon fresh basil, and 3 tablespoon fresh mint. Stir gently to combine and evenly distribute the ingredients.
  3. Add dressing and feta: Sprinkle 1/2 teaspoon ground black pepper over the salad, then add 3 tablespoon extra-virgin olive oil, 3 tablespoon fresh lemon juice, and 1/3 pound crumbled feta cheese. Toss gently to combine everything without breaking up the feta too much.
  4. Chill and serve: Serve the salad immediately at room temperature or chill in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully before serving.

Notes

  • For best flavor, allow the salad to chill for at least 30 minutes to let the ingredients meld.
  • You can substitute fresh spinach with arugula or baby kale for a different flavor.
  • If you prefer a lighter salad, reduce the olive oil to 2 tablespoons.
  • Sun-dried tomatoes packed in oil add richness; if using dry sun-dried tomatoes, rehydrate them in warm water first.
  • This salad can be made a day ahead and kept refrigerated for easy meal prep.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal
  • Sugar: 3 g
  • Sodium: 650 mg
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 10 g
  • Cholesterol: 20 mg

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