Name: Perfect Orzo Pasta Salad With Feta And Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 cup dry orzo pasta; 1/2 cup crumbled feta cheese; 1/3 cup sun-dried tomatoes (oil-packed, chopped); 1/4 cup Kalamata or black olives, sliced; 1/4 cup red onion, thinly sliced or diced; 1 cup fresh spinach or arugula (optional); 2 tablespoons chopped fresh parsley or basil; For the dressing:; 1/4 cup olive oil; 2 tablespoons red wine vinegar or lemon juice; 1 teaspoon Dijon mustard; 1 clove garlic, minced; Salt and pepper, to taste

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This Perfect Orzo Pasta Salad with Feta and Sun-Dried Tomatoes is one of those dishes I keep coming back to—fresh, tangy, and full of bold Mediterranean flavor. It’s the perfect balance of chewy orzo, creamy feta, and rich sun-dried tomatoes, all tossed in a simple vinaigrette. I love serving it cold or at room temperature, and it’s always a hit at gatherings or as a make-ahead lunch.

Why You’ll Love This Recipe

I love this salad because it’s light but satisfying, and it comes together quickly with ingredients I usually have in my pantry and fridge. The salty feta, briny olives, and sweet sun-dried tomatoes create layers of flavor that taste even better as it sits. It’s easy to prep ahead, great for meal prep, and can be served as a side or main dish.

Ingredients

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

Orzo pasta
Feta cheese (crumbled)
Sun-dried tomatoes (oil-packed, chopped)
Kalamata or black olives (sliced)
Fresh spinach or arugula (optional)
Red onion (thinly sliced or diced)
Fresh parsley or basil (chopped)

For the dressing:

Olive oil
Red wine vinegar or lemon juice
Dijon mustard
Garlic (minced)
Salt and pepper

Directions

I cook the orzo in salted water according to the package directions, then drain and rinse it under cold water to cool.
While the orzo cooks, I whisk together the olive oil, red wine vinegar (or lemon juice), Dijon mustard, garlic, salt, and pepper in a small bowl.
In a large mixing bowl, I combine the cooled orzo with sun-dried tomatoes, olives, feta, red onion, and herbs.
I pour the dressing over the salad and toss until everything is evenly coated.
I fold in spinach or arugula if I’m using it, and adjust the seasoning to taste.
I chill the salad for 15–30 minutes before serving to let the flavors meld, but it’s also great at room temperature.

Servings and timing

This recipe makes about 4–6 servings. It takes around 10 minutes to prep and another 10–12 minutes to cook the orzo, so I usually have it ready in about 25 minutes total.

Variations

Sometimes I add chickpeas or grilled chicken for extra protein, or swap the feta for goat cheese. I’ve also stirred in roasted red peppers, cucumbers, or artichoke hearts for more Mediterranean flair. When I want a little heat, I sprinkle in red pepper flakes or use spicy sun-dried tomatoes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. Since it’s a cold salad, there’s no reheating needed—just give it a stir before serving. If it dries out a bit, I refresh it with a drizzle of olive oil or a squeeze of lemon juice.

FAQs

Can I make this ahead of time?

Yes, and I actually think it tastes better the next day once the flavors have had time to blend. I just give it a quick stir before serving.

Is orzo gluten-free?

Not by default, but I’ve seen gluten-free orzo made from rice or corn flour. I swap it in when needed and follow the package instructions.

Can I use dry sun-dried tomatoes?

Yes, I rehydrate them in warm water or broth for about 10 minutes before chopping and adding them to the salad.

What can I serve this with?

It’s great with grilled chicken, shrimp, or falafel. I’ve also served it as a side with burgers, wraps, or roasted vegetables.

Can I skip the cheese?

Yes, it’s still flavorful without the feta. I’ve made a dairy-free version using extra herbs and olives to boost the flavor.

Conclusion

This Orzo Pasta Salad with Feta and Sun-Dried Tomatoes is a bright, Mediterranean-inspired dish that’s simple to make and bursting with flavor. It’s light enough for summer but satisfying enough to enjoy year-round. Whether I serve it as a side or main dish, it always delivers fresh, bold flavor with every bite.