Sun-Dried Tomato and Feta Orzo Salad Recipe

ByJulia
Jump to Recipe· 4.8 from 7 reviews

If you’re searching for a fresh, flavorful dish that’ll wow your friends and family, you’ve just found it. This Sun-Dried Tomato and Feta Orzo Salad Recipe is a total game-changer—a perfect blend of tangy sun-dried tomatoes, creamy feta, and herbaceous greens all tossed with tender orzo pasta. Whether you’re packing lunch or heading to a potluck, this salad is a reliable crowd-pleaser that I keep coming back to. Let me walk you through how to make it shine on your table!

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Why This Recipe Works

  • Bright and Balanced Flavors: The lemon zest and juice give a fresh brightness that complements the savory feta and richness of sun-dried tomatoes.
  • Textural Harmony: Creamy feta contrasts beautifully with chewy orzo, tender spinach, and plump kalamata olives.
  • Herby Freshness: Basil and mint add a fragrant lift, making this salad feel vibrant and not heavy.
  • Versatile and Easy: It’s perfect as a side, light lunch, or picnic staple—you can prep it ahead and it only gets better over time.
Sun-Dried Tomato and Feta Orzo Salad, healthy orzo pasta salad, Mediterranean pasta salad recipe, quick summer salads, easy feta pasta dish - 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

The magic in this Sun-Dried Tomato and Feta Orzo Salad Recipe is all about choosing ingredients that play well together—each brings its own character, whether it’s salty, tangy, fresh, or herby. Plus, once you know a few shopping hacks, pulling this recipe together is a breeze.

Sun-Dried Tomato and Feta Orzo Salad, healthy orzo pasta salad, Mediterranean pasta salad recipe, quick summer salads, easy feta pasta dish - 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: I recommend a good-quality orzo that holds its shape after cooking without getting mushy—it’s the perfect base for soaking up flavors.
  • Kalamata Olives: These add a briny punch that balances the richness of the feta and sun-dried tomatoes.
  • Red Onion: Adds a touch of sharpness and crunch; slice it thinly so it doesn’t overpower the dish.
  • Sun-dried Tomatoes in Oil: Make sure they’re not super dry; the ones packed in oil provide better texture and flavor.
  • Spinach: Fresh baby spinach or regular spinach works well—adds color and a subtle earthiness.
  • Fresh Basil and Mint: These herbs lift the whole salad with their aromatic freshness.
  • Black Pepper: Freshly ground is best for taste that really pops.
  • Extra-Virgin Olive Oil: Choose one with a fruity, mild flavor to complement, not mask, your ingredients.
  • Fresh Lemon Juice and Zest: Key for brightness and zing; lemon zest especially intensifies that fresh flavor.
  • Feta Cheese: Crumbled feta adds creamy, salty goodness that ties everything together.
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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.

Tweak to Your Taste

This salad is a canvas you can easily personalize. Over time, I’ve found a few little twists that make it just right for my cravings, and you might find your own favorites too.

  • Variation: Sometimes I swap spinach for arugula to add a peppery kick, which is especially nice when serving with grilled meats.
  • Veggie Boost: I’ve tossed in roasted red peppers or artichoke hearts when I want extra depth and color in the salad.
  • Protein Punch: Adding grilled chicken or chickpeas turns this into a hearty main course that’s still fresh and light.
  • Dairy-Free: Skip the feta or substitute with vegan cheese to accommodate dietary needs without losing the salad’s soul.

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

Step 1: Cook Orzo to Tender Perfection

First things first—bring your water to a rolling boil with a pinch of salt. Add the orzo and cook according to package instructions, usually about 8 to 10 minutes. Be sure to stir occasionally to prevent sticking. Drain it thoroughly in a colander—leftover water can make your salad soggy, which we don’t want. Pro tip: rinse the orzo with cold water only if you’re short on time to cool it fast; otherwise, letting it cool naturally helps keep the texture just right.

Step 2: Build the Flavor Base

Immediately transfer the drained orzo into a large bowl. Toss in the chopped kalamata olives, red onion, diced sun-dried tomatoes, thinly sliced spinach, fresh lemon zest, and your freshly chopped basil and mint. Mixing these right away lets the warm orzo soften the herbs and meld the flavors beautifully.

Step 3: Finish with Dressing and Feta

Sprinkle freshly ground black pepper over the mix, then drizzle in the extra-virgin olive oil and fresh lemon juice. Finally, crumble in that gorgeous feta cheese and gently toss everything together. Take care not to break up the feta too much—those creamy chunks are part of what makes this salad so irresistible. I like to let it rest in the fridge for at least 30 minutes before serving so the flavors fully marry, but it’s tasty right away too.

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Pro Tips for Making Sun-Dried Tomato and Feta Orzo Salad Recipe

  • Drain Thoroughly: I can’t stress this enough—make sure your orzo is well-drained to avoid a watery salad.
  • Use Quality Sun-Dried Tomatoes: Choosing ones packed in oil rather than dried dry dramatically improves flavor and texture in the finished dish.
  • Add Herbs Fresh: Chop basil and mint finely and add them fresh—they really brighten up the salad.
  • Rest Before Serving: Letting the salad chill even just 30 minutes helps all the flavors harmonize perfectly.

How to Serve Sun-Dried Tomato and Feta Orzo Salad Recipe

Sun-Dried Tomato and Feta Orzo Salad, healthy orzo pasta salad, Mediterranean pasta salad recipe, quick summer salads, easy feta pasta dish - 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

When I’m plating this salad, I love sprinkling a little extra crumbled feta and fresh torn basil leaves on top. Sometimes a light drizzle of olive oil or a few lemon wedges on the side make it look as bright as it tastes. Toasted pine nuts or slivered almonds can also add a wonderful crunch if you want to get fancy.

Side Dishes

I often serve this salad alongside grilled chicken, fish, or a simple roasted vegetable platter. It’s also fantastic next to Mediterranean classics like falafel or grilled lamb kebabs. On lazy days, it pairs perfectly with a crusty baguette and a chilled glass of white wine.

Creative Ways to Present

For parties, I like to serve this Sun-Dried Tomato and Feta Orzo Salad Recipe in colorful mini mason jars for easy individual servings. It also looks gorgeous layered in a trifle bowl with whole herbs and wedges of lemon dotted around. If you want to make it a bit more festive, I sometimes toss in pomegranate seeds or add roasted cherry tomatoes on top for a pop of sweetness and color.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge. It keeps well for up to 3 days, and honestly, I find the flavors get even better the next day. Just give it a gentle stir before serving again, and it’s ready to go.

Freezing

I usually don’t freeze this salad because the texture of the feta and fresh herbs tends to change after thawing. If you do want to freeze it, skip adding the feta and herbs until you’re ready to eat.

Reheating

This salad is best served cold or at room temperature, so I don’t recommend reheating. If you prefer it slightly warmed, bring it to room temp by leaving it out for 20 minutes before eating. That way, the flavors come alive without compromising texture.

FAQs

  1. Can I use dried sun-dried tomatoes instead of the ones in oil?

    You can, but I recommend rehydrating dried sun-dried tomatoes in warm water for about 10–15 minutes and then draining them well before adding them to the salad. This prevents them from being too tough and helps them blend better with other textures.

  2. Is this salad suitable for meal prep?

    Absolutely! It keeps well in the fridge for a couple of days and actually tastes better once the flavors have had time to marry. Just store it in an airtight container and give it a quick toss before eating.

  3. Can I substitute other pasta for orzo?

    You can use small-shaped pastas like couscous or small shells if you prefer, but orzo’s rice-like shape really helps this salad keep its light, summery feel.

  4. How can I make this recipe vegan?

    Omit the feta cheese or substitute with a vegan cheese alternative, and double-check your sun-dried tomatoes are free from animal-based additives. The salad’s flavor still shines bright without the cheese.

  5. What wine pairs well with this salad?

    A crisp, citrusy white wine like Sauvignon Blanc or a light rosé pairs beautifully, complementing the salad’s bright lemon and herb notes.

Final Thoughts

This Sun-Dried Tomato and Feta Orzo Salad Recipe has become one of my go-to dishes not just because it’s simple to make but because it feels like sunshine on a plate. It hits all the right notes—fresh, tangy, creamy, and herby—in a way that no other pasta salad quite does. If you’re looking to add a little Mediterranean magic to your meals, I can’t recommend it enough. Give it a try, and I bet it’ll become a staple in your recipe box just like it did in mine.

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Sun-Dried Tomato and Feta Orzo Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 7 reviews
  • Author: Julia
  • 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 flavorful homemade orzo pasta salad featuring tangy feta cheese, sun-dried tomatoes, kalamata olives, fresh herbs, and a zesty lemon dressing. Perfect as a refreshing side dish or light main course.

Ingredients

Orzo Pasta

  • 2 qt water
  • 1/2 tsp salt
  • 1 lb orzo

Mix-ins and Dressing

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

Instructions

  1. Cook Orzo: In a heavy saucepan, bring 2 quarts of water and 1/2 teaspoon of salt to a boil. Add 1 pound of orzo to the boiling water and cook according to package directions until tender, about 10-12 minutes. Drain the orzo well in a colander, ensuring no excess water remains.
  2. Combine Ingredients: Transfer the drained orzo to a large serving bowl. Add 1/2 pound chopped kalamata olives, 1/2 cup chopped red onion, 12 ounces diced sun-dried tomatoes (drained from oil), 1 cup thinly sliced spinach, zest of 1 grated lemon, 3 tablespoons thinly cut fresh basil, and 3 tablespoons thin strips of fresh mint. Mix gently but thoroughly to evenly distribute all ingredients.
  3. Add Dressing and Cheese: Sprinkle 1/2 teaspoon ground black pepper over the mixture. Add 3 tablespoons extra-virgin olive oil and 3 tablespoons fresh lemon juice. Finally, add 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 at room temperature immediately or cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld beautifully before serving.

Notes

  • Letting the salad rest in the fridge for at least 30 minutes helps the flavors meld and improves the taste.
  • Use good quality extra-virgin olive oil for the best flavor in the dressing.
  • If you prefer, substitute spinach with arugula or baby kale for a different leafy green variation.
  • This salad can be made a few hours ahead and stored covered in the fridge.
  • Be gentle when tossing to keep the feta cheese from crumbling too much.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal
  • Sugar: 3 g
  • Sodium: 580 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 9 g
  • Cholesterol: 20 mg

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