Name: Perfect Orzo Pasta Salad With Feta And Sun Dried Tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: PT-491230H15M9S
Cuisine: Mediterranean
Ingredients: 1 cup orzo pasta; 1/2 cup sun dried tomatoes (in oil), chopped; 1/2 cup crumbled feta cheese; 1/2 small red onion, finely diced; 1 cup cherry tomatoes, halved (optional); 1 cup baby spinach or arugula (optional); 1/4 cup sliced Kalamata olives (optional); 2–3 tbsp fresh parsley or basil, chopped; 3 tbsp olive oil; 2 tbsp lemon juice; 1 clove garlic, minced; Salt and black pepper, to taste

Jump to Recipe·Leave a Review

Perfect Orzo Pasta Salad with Feta and Sun Dried Tomatoes is a vibrant, Mediterranean-inspired dish that’s full of flavor, texture, and color. I love how the tiny orzo pasta gives this salad a light and tender bite, while the salty feta and tangy sun dried tomatoes bring richness and depth. It’s quick to toss together and perfect for warm days, potlucks, or as a fresh side dish that always stands out.

Why You’ll Love This Recipe

I love this recipe because it’s bright, balanced, and incredibly easy to make. The combination of savory sun dried tomatoes, creamy feta, and fresh herbs with the orzo is delicious served warm, at room temperature, or cold. It’s versatile enough to pair with grilled chicken or fish, but hearty enough to enjoy on its own as a light meal. Plus, it travels well, making it a great choice for meal prep or picnics. Perfect Orzo Pasta Salad With Feta And Sun Dried Tomatoes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Orzo pasta
Sun dried tomatoes (packed in oil), chopped
Feta cheese, crumbled
Cherry tomatoes, halved (optional)
Fresh baby spinach or arugula (optional)
Red onion, finely diced
Kalamata olives, sliced (optional)
Fresh parsley or basil, chopped
Olive oil
Lemon juice
Garlic, minced
Salt and black pepper

Directions

I cook the orzo in salted boiling water until al dente, then drain and rinse it under cool water to stop the cooking.
While the pasta cooks, I whisk together olive oil, lemon juice, garlic, salt, and pepper to make the simple dressing.
In a large bowl, I combine the cooked orzo with chopped sun dried tomatoes, feta, red onion, herbs, and any extras like olives or spinach.
I pour the dressing over the salad and toss everything together until well mixed.
I let it chill in the fridge for at least 20 minutes so the flavors can meld—or serve it right away if I’m in a hurry.

Servings and timing

This recipe makes about 4–6 servings and takes around 25 minutes from start to finish. It’s great as a side dish, lunch, or light dinner.

Variations

I add grilled chicken, chickpeas, or shrimp for extra protein.
I swap lemon juice for red wine vinegar for a sharper bite.
I add cucumbers for crunch or roasted red peppers for extra sweetness.
I use a mix of herbs like dill, mint, or oregano to change the flavor.

storage/reheating

I store this pasta salad in an airtight container in the fridge for up to 4 days. It’s best served cold or at room temperature. I give it a quick toss before serving, and sometimes add a drizzle of olive oil if it’s dried out a bit. Perfect Orzo Pasta Salad With Feta And Sun Dried Tomatoes

FAQs

Can I make this pasta salad ahead of time?

Yes! It actually tastes even better after a few hours in the fridge, once the flavors have blended.

Is orzo gluten-free?

Traditional orzo is made from wheat, but I can use gluten-free orzo if needed—it’s widely available in stores.

Can I skip the sun dried tomatoes?

If I’m not a fan, I swap them for roasted cherry tomatoes or chopped fresh ones for a milder flavor.

What type of feta should I use?

I like using block feta and crumbling it myself for the best texture and flavor, but pre-crumbled works too.

Can I use a different type of pasta?

Yes, I use small shapes like ditalini, couscous, or even quinoa if I want to change things up.

Conclusion

Perfect Orzo Pasta Salad with Feta and Sun Dried Tomatoes is fresh, flavorful, and endlessly versatile. I love how it comes together quickly with bold Mediterranean ingredients and works for almost any occasion—from quick lunches to cookouts. It’s the kind of salad that tastes just as good on day three as it does the moment I mix it up—and that makes it a recipe I keep coming back to.