This Perfect Orzo Pasta Salad with Feta and Sun Dried Tomatoes is a quick, fresh, and flavorful 30-minute meal. Ideal for picnics, potlucks, or easy weeknight dinners. Creamy feta, tangy…

Ingredients

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Instructions

Step 1

Bring a large pot of generously salted water to a rolling boil. Add the orzo pasta and cook according to package directions until al dente, typically 8-10 minutes. Stir occasionally to prevent sticking. The orzo should be tender but still have a slight bite in the center; overcooking will result in a mushy salad. Once done, reserve about 1/2 cup of pasta water before draining. Drain the orzo in a colander and rinse briefly with cool water to stop the cooking process and remove excess starch. Shake well to remove as much water as possible, then transfer to a large mixing bowl. Drizzle with a teaspoon of olive oil and toss to coat; this prevents clumping as it cools. Set aside to cool to room temperature, about 10 minutes. Alternatively, you can spread the orzo on a baking sheet to speed up cooling.

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Step 2

While the orzo is cooking, prepare the dressing and other ingredients. In a small bowl or a jar with a tight-fitting lid, combine the extra-virgin olive oil, fresh lemon juice, salt, and black pepper. Whisk vigorously or shake until the dressing is emulsified and slightly thickened. Taste and adjust seasoning if needed—you want a bright, tangy flavor that will balance the richness of the feta and the sweetness of the sun dried tomatoes. Set aside. Finely chop the fresh parsley and thinly slice the basil. If using sun dried tomatoes packed in oil, drain them well and chop into small, bite-sized pieces. If they are dry-packed, rehydrate them in warm water for 10 minutes, then drain and chop. Crumble the feta cheese if not already crumbled; aim for a mix of fine crumbles and small chunks for texture.

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Step 3

Once the orzo has cooled to near room temperature (it should not be hot, as that would wilt the herbs and cause the feta to melt), add the chopped sun dried tomatoes, crumbled feta, parsley, basil, and if using, the Kalamata olives and toasted pine nuts. Pour the dressing over the mixture. Using a large spatula or wooden spoon, gently fold everything together until the dressing evenly coats the orzo and the ingredients are well distributed. Be careful not to overmix, as the feta can break down into smaller pieces. If the salad seems dry, add a tablespoon of the reserved pasta water at a time until it reaches your desired consistency. The pasta water helps the dressing cling to the orzo and adds a silky texture.

Step 4

Transfer the salad to a serving platter or bowl. For best flavor, let it sit at room temperature for about 10-15 minutes before serving to allow the flavors to meld. Alternatively, you can cover and refrigerate for up to 2 hours for a chilled salad. Before serving, give it a final stir and taste for seasoning; you may want to add a squeeze of lemon or a pinch of salt. Garnish with extra fresh herbs, a few feta crumbles, and a drizzle of olive oil if desired. This salad is delicious on its own as a light lunch or served alongside grilled chicken, fish, or lamb. It also pairs beautifully with crusty bread and a simple green salad. Store leftovers in an airtight container in the refrigerator for up to 3 days. The orzo may absorb some dressing overnight, so refresh with a little olive oil or lemon juice before serving again.

For best results

  • Cooking the orzo perfectly al dente is crucial. Al dente means 'to the tooth' in Italian—the pasta should be tender but still firm when bitten. Overcooked orzo will turn mushy and absorb too much dressing, resulting in a gummy salad. Start checking for doneness a minute before the package suggests. Also, be sure to salt the pasta water generously; it should taste like the sea. This is the only chance to season the pasta from within. Rinsing the orzo after draining is optional but recommended for this salad because it stops the cooking immediately and removes surface starch, preventing clumps and keeping the salad light. If you prefer a warm salad, skip the rinse and toss with dressing immediately, but be aware the feta may soften.
  • Sun dried tomatoes come in two forms: oil-packed and dry-packed. Oil-packed tomatoes are softer and more flavorful because they are marinated in herbs and oil. They are ready to use straight from the jar—just drain off excess oil. Dry-packed tomatoes are chewier and more concentrated in flavor; they need to be rehydrated in hot water for about 10 minutes before chopping. Either works, but oil-packed adds extra richness. When chopping, cut them into small, uniform pieces so every bite has some tomato. Reserve a tablespoon of the oil from the jar to use in the dressing for an extra layer of flavor.
  • Feta cheese is the star of this salad. For the best texture and flavor, buy a block of feta in brine rather than pre-crumbled. Pre-crumbled feta often contains anti-caking agents that prevent it from melting smoothly and can make the salad gritty. A block of feta allows you to crumble it to your desired size, from fine dust to small chunks. Greek feta made from sheep's milk or a blend of sheep and goat milk is tangy and creamy; cow's milk feta is milder. Crumble the feta gently with your fingers or a fork just before adding to the salad to preserve its texture.
  • Let the salad rest before serving. This is not just for temperature—resting allows the flavors to meld and the orzo to absorb some of the dressing, making every bite more flavorful. If you have time, make the salad an hour ahead and let it sit at room temperature (or in the fridge if you prefer it cold). Then, just before serving, give it a good stir and adjust the seasoning. The salad actually tastes better the next day, so it's perfect for meal prep. However, if storing overnight, the orzo will absorb liquid, so you may need to add a splash of olive oil or lemon juice to revive it.
  • Customize the herbs to your taste or what you have on hand. Fresh dill, mint, or oregano would all be wonderful additions. Dill pairs especially well with feta and lemon. If using dried herbs, use about one-third of the amount and add them to the dressing so they have time to rehydrate. Also, consider adding a handful of baby spinach or arugula for extra greens—just fold them in at the end so they wilt slightly from the warmth of the pasta. For a protein boost, toss in some cooked chickpeas, grilled chicken, or flaked tuna. This salad is incredibly versatile.

Variations

  • Make it vegan: Omit the feta cheese and replace it with a vegan feta alternative or marinated tofu cubes. You can also add a tablespoon of nutritional yeast to the dressing for a cheesy flavor. Use a vegan-friendly pasta (most orzo is vegan). The sun dried tomatoes and herbs still provide plenty of flavor.
  • Add protein: For a heartier meal, add 1 cup of cooked, shredded chicken, grilled shrimp, or flaked salmon. Canned tuna or chickpeas also work well. Simply fold them in with the other ingredients. If using chicken or shrimp, season them with salt, pepper, and a pinch of oregano before cooking to complement the Mediterranean flavors.
  • Gluten-free option: Substitute the orzo with a gluten-free pasta shape, such as rice-based or corn-based small shells or gluten-free orzo. Cook according to package directions, being careful not to overcook as gluten-free pasta can become mushy quickly. The rest of the recipe remains the same.
  • Add crunch: For texture contrast, add 1/4 cup of toasted pine nuts, slivered almonds, or chopped walnuts. Toast them in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden, stirring frequently to prevent burning. Let cool before adding. You can also add 1/2 cup of diced cucumber or bell pepper for a fresh crunch.
  • Dressing variations: Swap the lemon juice for red wine vinegar or balsamic vinegar for a different tang. Add a minced garlic clove or a teaspoon of Dijon mustard to the dressing for extra depth. For a creamy version, stir in 2 tablespoons of Greek yogurt or mayonnaise. Adjust salt accordingly.

Nutrition

  • Calories325 kcal
  • Total Fat18g
  • Saturated Fat6g
  • Cholesterol25mg
  • Sodium420mg
  • Total Carbohydrates32g
  • Dietary Fiber2g
  • Sugars4g
  • Protein8g

Common Questions

Can I make this orzo pasta salad ahead of time?
Absolutely! This salad is perfect for meal prep. You can make it up to 2 days in advance. Store it in an airtight container in the refrigerator. The flavors will meld and deepen over time. However, the orzo will absorb some of the dressing, so before serving, you may need to refresh it with a drizzle of olive oil and a squeeze of lemon juice. Let it sit at room temperature for about 15 minutes before serving for the best flavor. If the salad seems dry, add a tablespoon of water or reserved pasta water to loosen it up.
How long does this salad keep in the fridge?
Properly stored in an airtight container, this orzo pasta salad will keep for 3 to 4 days in the refrigerator. The feta may soften slightly, and the herbs may lose some vibrancy, but it will still be delicious. I do not recommend freezing this salad because the texture of the orzo and feta will become unpleasant upon thawing. If you want to freeze it, consider freezing the cooked orzo separately and adding fresh feta and herbs after thawing.
Can I use a different type of pasta?
Yes, you can substitute orzo with other small pasta shapes like ditalini, stelline, or even small shells. The cooking time may vary slightly, so cook according to the package directions. Larger pasta shapes like penne or farfalle will also work, but the ratio of pasta to other ingredients may need adjustment. Keep in mind that the texture and overall mouthfeel will be different, but the flavors will still be wonderful.
Is this recipe gluten-free?
Traditional orzo is made from wheat flour, so it contains gluten. To make this recipe gluten-free, simply use a gluten-free orzo or a small gluten-free pasta shape. Many brands offer gluten-free orzo made from rice or corn. Be sure to check the package and cook according to directions. The rest of the ingredients are naturally gluten-free, so the salad will be safe for those with gluten sensitivities.
Can I serve this salad warm?
Yes, this salad is delicious warm or at room temperature. If you prefer it warm, do not rinse the orzo after draining. Instead, toss the hot orzo with the dressing and other ingredients immediately. The feta will soften slightly and become creamy, which is a lovely contrast to the chewy sun dried tomatoes. However, if you plan to serve it later, it’s best to let it cool to room temperature and then reheat gently in the microwave or on the stovetop with a splash of water.