Name: Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Recipe
Prep time: 8 min
Cook time: 17 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 2 qt water; 1/2 tsp salt; 1 lb orzo; 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

Jump to Recipe· 4.5 from 12 reviews

If you’ve been hunting for a bright, flavorful pasta salad that’s both easy to whip up and impressive enough to bring to any potluck, you’re going to love this Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Recipe. It’s got that perfect balance of tangy, salty, and fresh that makes every bite pop, and honestly, it quickly became one of my go-to dishes when I want something fresh but still satisfying. Stick around, and I’ll walk you through exactly how to get those flavors singing in your bowl.

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Why This Recipe Works

Balanced Flavors: The salty feta and briny kalamata olives perfectly contrast the sweetness of sun-dried tomatoes and freshness of herbs.
Simple Prep: Cooking orzo like rice makes this pasta salad quick without fuss while allowing the ingredients to shine.
Versatile Serving: This salad works great cold, at room temp, or even as a side to your grilled favorites.
Fresh Herbs Boost: Basil and mint add a fresh, aromatic layer that pulls everything together beautifully.

Orzo Pasta Salad with Feta and Sun-Dried Tomatoes, Mediterranean pasta salad, easy pasta salad recipes, feta pasta salad, sun-dried tomato pasta - 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

Ingredients & Why They Work

This Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Recipe is a vibrant marriage of tangy, briny, and fresh ingredients. Each component has a role—from the creamy feta adding texture and saltiness to the lemon juice brightening it all up. When shopping, look for good-quality sun-dried tomatoes packed in oil, and don’t skip the fresh herbs—they make a world of difference here.

Orzo Pasta Salad with Feta and Sun-Dried Tomatoes, Mediterranean pasta salad, easy pasta salad recipes, feta pasta salad, sun-dried tomato pasta - 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: Its rice-like shape soaks up flavors well without overpowering the salad.
Kalamata Olives: Adds rich, salty depth that balances the fresh vegetables.
Red Onion: Adds a mild sharpness and crunch; soak in cold water if you want to tame the bite.
Sun-Dried Tomatoes: Sweet and chewy with an intense tomato flavor that’s unmatched by fresh tomatoes.
Spinach: Offers freshness and slight earthiness, plus a pop of green that livens the dish.
Fresh Basil and Mint: These herbs bring aromatic layers and a refreshing contrast.
Black Pepper: Freshly ground for subtle heat that wakes up the palate.
Extra-Virgin Olive Oil: For richness and to bind everything with a silky finish.
Fresh Lemon Juice and Zest: Adds bright acidity and citrus notes that brighten the whole salad.
Feta Cheese: Crumbled in for creamy, salty bursts that melt into the orzo’s texture.

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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

One of my favorite things about this Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Recipe is how easy it is to adjust based on what you like or have on hand. I often swap spinach for arugula when I’m craving a peppery bite or add a handful of toasted pine nuts for some crunch. Feel free to play around and find your perfect version!

Add Protein: Toss in grilled chicken or chickpeas if you want to make it a full meal. Personally, grilled lemon chicken pairs wonderfully.
Dairy-Free Variation: Skip the feta and use avocado chunks or a sprinkle of nutritional yeast for creaminess.
Herbs Swap: I’ve also tried parsley instead of mint for an earthier flavor; both work great.
Spice It Up: A pinch of crushed red pepper flakes adds a nice kick if you like heat.

Step-by-Step: How I Make Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Recipe

Step 1: Perfectly Cook the Orzo

Start by bringing the water and salt to a rolling boil. Use a large pan because orzo likes room to cook evenly. Once boiling, add the orzo and stir occasionally to keep it from sticking. Follow the package instructions closely — usually around 8-10 minutes — but start tasting a minute or two early so you can catch it al dente, which means tender but with a tiny bite. Drain thoroughly and give it a quick shake in the colander to get rid of excess water, or your salad could get soggy.

Step 2: Mix in the Fresh Ingredients

Transfer the warm orzo to a big mixing bowl. Add your chopped kalamata olives, diced red onion, juicy sun-dried tomatoes, thinly sliced spinach, lemon zest, and the fresh basil and mint. This is where your kitchen will start smelling amazing! Toss everything gently but thoroughly so that every little bite gets a mix of those vibrant flavors.

Step 3: Dress and Finish with Feta

Now to the dressing — sprinkle in freshly ground black pepper, then drizzle the extra-virgin olive oil and fresh lemon juice over your mix. Use a large spoon or your hands to toss it all together carefully. Last but not least, crumble the feta cheese on top. You don’t want to break it up too much so that you get those delightful creamy pockets throughout. I like to let the salad rest in the fridge for at least 30 minutes before serving so the flavors have time to meld, but it’s also great at room temperature if you’re short on time!

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Pro Tips for Making Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Recipe

Don’t Overcook Your Orzo: Keep an eye on cooking time—overcooked orzo turns mushy and makes your salad less pleasant to eat.
Drain Well, Then Shake: Excess water dilutes flavors; shake your orzo well in the colander so it’s nice and dry before mixing.
Use Oil-Packed Sun-Dried Tomatoes: They’re softer and more flavorful than dry-packed varieties—instead of adding oil later, use some of the tomato oil if you want.
Add Herbs Last Minute: Fresh herbs lose their punch if tossed too early, so fold them in just before serving or chilling for peak freshness.

How to Serve Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Recipe

Orzo Pasta Salad with Feta and Sun-Dried Tomatoes, Mediterranean pasta salad, easy pasta salad recipes, feta pasta salad, sun-dried tomato pasta - 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

I like to finish this salad with an extra sprinkle of crumbled feta and a few twists of cracked black pepper on top. Sometimes, I toss in a handful of toasted pine nuts or pine nuts for that delightful crunch and nuttiness. Fresh basil leaves as a garnish add a burst of green and aroma that’s irresistible.

Side Dishes

This salad pairs beautifully with grilled chicken, lemony shrimp, or simply some crusty bread with olive oil for dipping. I’ve also served it alongside roasted vegetables for a hearty vegetarian meal. It’s a perfect side for any summer BBQ or picnic because it holds well and tastes even better the next day.

Creative Ways to Present

For special occasions, I’ve assembled this Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Recipe in individual glass jars, layering ingredients to show off the vibrant colors. It’s a real crowd-pleaser at parties and makes grab-and-go servings easy. Another fun idea is serving it in halved bell peppers or mini lettuce cups for a fresh bite-sized appetizer.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually improve after a bit of resting! Just give it a good stir before serving to redistribute any dressing or juices that settled at the bottom.

Freezing

Freezing this salad isn’t my personal go-to because the texture of the fresh spinach and feta changes after thawing. However, if you want to freeze, skip the spinach and add it fresh after thawing. Feta can also become crumbly when frozen, so add it after reheating for best results.

Reheating

This salad is best enjoyed cold or at room temperature, but if you want to warm it up gently, use the microwave at 50% power in short bursts, stirring in between. Avoid overheating to keep the herbs fresh and the feta creamy.

FAQs

Can I use another type of pasta instead of orzo?

Absolutely! While orzo works beautifully because of its size and texture, small pasta shapes like couscous, small shells, or even finely diced macaroni can be suitable substitutes. Just adjust cooking times accordingly.
How long can I make this Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Recipe ahead?

You can prepare it up to a day in advance. In fact, chilling it for a few hours or overnight helps the flavors meld. Just add fresh herbs or more feta just before serving to keep things vibrant.
What if I don’t have sun-dried tomatoes?

You can use roasted red peppers or slow-roasted cherry tomatoes for a similar sweet and tangy flavor, though the texture will differ. Fresh tomatoes won’t provide that intense flavor but can work in a pinch.
Can this salad be made vegan?

Definitely! Just omit the feta or replace it with a plant-based cheese alternative or avocado chunks for creaminess. The rest of the ingredients are naturally vegan-friendly.

Final Thoughts

This Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Recipe holds a special place in my kitchen repertoire because it is reliably fresh, colorful, and always a crowd-pleaser. Whether I’m short on time or feeding a houseful of guests, it hits the sweet spot between simple and spectacular. I really hope you give it a try—it always feels like a little Mediterranean sunshine in a bowl and I’m confident you’ll want to make it again and again too.

Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Recipe

Why This Recipe Works

Ingredients & Why They Work

Tweak to Your Taste