This Orzo Feta Sun-Dried Salad is a light and refreshing pasta salad perfect for quick weeknight dinners. Made with tender orzo, creamy feta, and tangy sun dried tomatoes, it's a…

Ingredients

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Instructions

Step 1

Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package directions until al dente, usually 8-10 minutes. Stir occasionally to prevent sticking. The pasta should be tender but still firm to the bite—overcooking will make the salad mushy. Once done, drain the orzo in a colander and rinse briefly with cool water to stop the cooking process and remove excess starch. Set aside to cool slightly while you prepare the other ingredients.

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Step 2

While the orzo cooks, prepare the sun dried tomatoes and fresh herbs. Drain the sun dried tomatoes from their oil (reserve the oil for extra flavor if desired) and slice them into thin strips. Finely chop the fresh parsley and basil, and mince the garlic clove. For the best flavor, use fresh herbs rather than dried—they add brightness and a garden-fresh aroma that complements the tangy feta and tomatoes perfectly.

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Step 3

In a large mixing bowl, combine the cooked and cooled orzo, crumbled feta cheese, sliced sun dried tomatoes, chopped parsley, basil, and minced garlic. Toss gently with a spatula to distribute the ingredients evenly without breaking the feta too much. The goal is to have every forkful include a bit of creamy cheese, chewy tomato, and aromatic herb.

Step 4

In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice until emulsified. Pour this dressing over the orzo mixture. Season with salt and black pepper to taste—remember that feta is already salty, so start with a light hand. Toss everything thoroughly to coat each grain of pasta with the bright, citrusy dressing. For best results, let the salad rest for 5 minutes at room temperature to allow the flavors to meld.

Step 5

Transfer the salad to a serving platter or bowl. If using, sprinkle the toasted pine nuts or slivered almonds on top for added crunch and a nutty flavor. Garnish with a few extra basil leaves or a drizzle of the reserved sun dried tomato oil for visual appeal. Serve immediately as a main dish or refrigerate for 30 minutes to serve cold. This salad also tastes even better the next day as the flavors continue to develop. Enjoy!

For best results

  • For the best texture, cook the orzo al dente—just until tender but still slightly firm. Overcooked orzo turns mushy and won't hold its shape in the salad. Rinsing with cold water after draining stops the cooking process and removes excess starch, preventing clumping. This step is crucial if you plan to serve the salad cold or make it ahead.
  • Use high-quality feta cheese packed in brine, not pre-crumbled dry feta. Brine-packed feta is creamier, tangier, and melts slightly on the tongue, creating a luxurious mouthfeel. Crumble it yourself just before adding to the salad for maximum freshness. If you prefer a milder flavor, try a French feta or a sheep's milk feta.
  • Sun dried tomatoes come in two varieties: dry-packed and oil-packed. For this salad, oil-packed sun dried tomatoes are ideal because they are softer and more flavorful. Drain them well before slicing to avoid excess oil, but save the oil—it can be used in the dressing or drizzled over the finished salad for extra richness.
  • Fresh herbs are non-negotiable for this recipe. Dried herbs will not provide the same bright, aromatic lift. Parsley and basil are classic, but you can also add a tablespoon of fresh mint or oregano for a Mediterranean twist. Chop the herbs just before using to preserve their volatile oils.
  • Toasting pine nuts or almonds enhances their flavor and adds a satisfying crunch. Place them in a dry skillet over medium heat, stirring frequently, until golden and fragrant—about 3-4 minutes. Watch carefully because nuts burn quickly. Let them cool completely before adding to the salad.
  • This salad is highly adaptable for meal prep. Prepare the orzo and dressing separately, then combine just before serving to keep the pasta from absorbing too much dressing and becoming soggy. Store components in airtight containers in the refrigerator for up to 3 days. When ready to serve, toss together and adjust seasoning.

Variations

  • Make it a complete meal by adding grilled chicken, shrimp, or chickpeas for extra protein. For a vegetarian version, toss in canned chickpeas (rinsed and drained) or cubed firm tofu. The neutral flavor of orzo pairs beautifully with any protein, making this salad versatile for lunches or dinners.
  • For a Mediterranean twist, add chopped Kalamata olives, diced cucumber, and cherry tomatoes. Swap the lemon juice for red wine vinegar and add a teaspoon of dried oregano. This variation brings briny, tangy notes that complement the feta and sun dried tomatoes.
  • Go dairy-free by omitting the feta and using a plant-based alternative like vegan feta or crumbled tofu marinated in lemon juice and nutritional yeast. The sun dried tomatoes and herbs provide plenty of flavor, so you won't miss the cheese. For creaminess, add sliced avocado just before serving.
  • Turn this into a warm pasta salad by skipping the rinsing step and tossing the hot orzo directly with the dressing and ingredients. The heat will soften the feta slightly, creating a creamier texture. This version is especially comforting in cooler months.
  • Experiment with different grains: substitute orzo with couscous, quinoa, or small pasta shapes like ditalini or stelline. Adjust cooking times accordingly. Quinoa adds a protein boost and a nutty flavor that pairs well with the sun dried tomatoes and feta.

Nutrition

  • Calories350 kcal
  • Total Fat18g
  • Saturated Fat7g
  • Cholesterol30mg
  • Sodium450mg
  • Total Carbohydrates38g
  • Dietary Fiber3g
  • Sugars6g
  • Protein12g

Common Questions

Can I make this salad ahead of time?
Yes, this salad is perfect for meal prep. You can prepare the orzo, chop the herbs, and crumble the feta up to 2 days in advance. Store the dressing separately and combine everything just before serving to maintain the best texture. If already mixed, the salad will keep in the refrigerator for up to 3 days, though the orzo may absorb some dressing and soften slightly.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is delicious cold, so you can enjoy it straight from the fridge. If you prefer it at room temperature, let it sit out for 15-20 minutes before serving. Do not freeze, as the texture of the orzo and feta will become unpleasantly mushy upon thawing.
Can I use dried sun dried tomatoes instead of oil-packed?
Yes, but you’ll need to rehydrate them first. Place the dried tomatoes in a bowl and cover with boiling water. Let them soak for 10-15 minutes until softened, then drain and slice. They will be less flavorful than oil-packed, so consider adding a splash of olive oil to the dressing to compensate for the missing richness.
Is this salad gluten-free?
Traditional orzo is made from wheat, so it contains gluten. To make this salad gluten-free, substitute with gluten-free orzo (usually made from rice or corn) or use a gluten-free pasta shape like small shells or elbows. Check the package directions, as cooking times may vary. All other ingredients are naturally gluten-free.
Can I add more vegetables?
Absolutely! This salad is a great base for adding extra veggies. Try diced cucumber, halved cherry tomatoes, sliced red onion, bell peppers, or artichoke hearts. For a heartier version, add roasted zucchini or eggplant. Just keep the total volume balanced so the dressing coats everything evenly.
What can I substitute for feta cheese?
If you don’t have feta, you can use goat cheese for a tangy, creamy alternative, or ricotta salata for a saltier, firmer texture. For a dairy-free option, use crumbled firm tofu marinated in lemon juice and salt, or a store-bought vegan feta. Each substitution will alter the flavor profile slightly but still yield a delicious salad.
How do I prevent the orzo from sticking together?
Rinsing the cooked orzo with cold water is key to removing excess starch and preventing clumping. After draining, spread the orzo on a baking sheet to cool quickly, then toss with a small amount of olive oil before adding other ingredients. This creates a light coating that keeps the grains separate.