This orzo pasta salad with feta and sun dried tomatoes is bright, fresh, and easy to make for busy days or relaxed gatherings. It comes together with simple ingredients, then chills into a flavorful dish that tastes even better after a short rest.
Orzo Pasta Salad
Ingredients
Salad
- 8 oz orzo pasta
- 1 cup feta cheese crumbled
- 1 cup sun dried tomatoes chopped
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- 1 4 red onion finely sliced
- 1 4 fresh parsley chopped
Dressing
- 1 4 olive oil
- 2 tbsp lemon juice
- 1 clove garlic minced
- salt to taste
- black pepper to taste
Instructions
- Bring a pot of salted water to a boil, then cook the orzo until just tender. Drain it well and rinse briefly under cool water so it stops cooking and cools faster.
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper. Taste and adjust the seasoning so it tastes bright and balanced.
- Stir in the cooled orzo, feta, sun dried tomatoes, cucumber, cherry tomatoes, red onion, and parsley. Toss gently so the feta stays a little chunky and the vegetables stay intact.
- Cover the bowl and let the salad chill for at least 20 minutes. This gives the flavors time to blend and makes the finished dish taste fuller and more rounded.
- Give the salad one final toss, then taste again for seasoning. Add a little more lemon juice or olive oil if needed, then serve chilled or at cool room temperature.
Notes
Why You’ll Love This Orzo Pasta Salad
This salad has a lovely mix of textures, with tender orzo, creamy feta, chewy sun dried tomatoes, and crisp vegetables. It is one of those recipes that feels simple but still brings plenty of color and flavor to the table.
You can make it ahead, pack it for lunch, or serve it alongside grilled mains. It also holds up well, so leftovers stay delicious for another meal.
Orzo Pasta Salad Ingredients & Substitutions
- Orzo pasta, the base of the salad
- Feta cheese, for a creamy salty finish
- Sun dried tomatoes, chopped for bold flavor
- Cucumber, diced for crunch
- Cherry tomatoes, halved for freshness
- Red onion, finely sliced for sharpness
- Fresh parsley, chopped for color and freshness
- Olive oil, for the dressing
- Lemon juice, for brightness
- Garlic, minced for depth
- Salt and black pepper, to taste
If you need a swap, try baby spinach instead of parsley, or use kalamata olives for extra briny flavor. You can also add roasted red peppers, avocado, or chickpeas to make the salad heartier.
Step-by-Step Instructions to Make Orzo Pasta Salad
1. Cook the orzo
Bring a pot of salted water to a boil, then cook the orzo until just tender. Drain it well and rinse briefly under cool water so it stops cooking and cools faster.
2. Mix the dressing
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper. Taste and adjust the seasoning so it tastes bright and balanced.
3. Add the salad ingredients
Stir in the cooled orzo, feta, sun dried tomatoes, cucumber, cherry tomatoes, red onion, and parsley. Toss gently so the feta stays a little chunky and the vegetables stay intact.
4. Let it rest
Cover the bowl and let the salad chill for at least 20 minutes. This gives the flavors time to blend and makes the finished dish taste fuller and more rounded.
5. Serve
Give the salad one final toss, then taste again for seasoning. Add a little more lemon juice or olive oil if needed, then serve chilled or at cool room temperature.
Tips for Success
Do not overcook the orzo, because it can turn soft once the dressing is added. Cooking it just until tender keeps the salad light and pleasant to eat.
Rinse the pasta briefly after draining so it cools down and does not clump together. A small drizzle of olive oil can also help if you are prepping ahead.
For the best flavor, taste the salad after it rests and adjust the lemon, salt, or pepper. A final seasoning check makes a big difference in simple pasta salads.
Variations of Orzo Pasta Salad
Add grilled chicken or shrimp for extra protein, or fold in chickpeas for a plant-based option. Both work well with the same lemony dressing.
For a Mediterranean twist, add olives, roasted red peppers, and a little extra parsley. If you want more richness, try a spoonful of pesto stirred into the dressing.
You can also swap the feta for small cubes of mozzarella or a crumbled soft cheese if you want a milder flavor. Keep the other ingredients the same for a balanced result.
Serving Suggestions: What to Pair with Orzo Pasta Salad
This salad pairs well with grilled chicken, baked fish, kebabs, or simple roasted vegetables. It also works nicely as part of a picnic spread with fresh fruit and bread.
For a lighter meal, serve it with soup or a crisp green salad. It is also lovely beside sandwiches, wraps, or a platter of mezze-style snacks.
Storage & Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, so the salad may taste even better the next day.
This dish is best served cold or at room temperature, so reheating is not needed. If it looks a little dry after chilling, stir in a splash of olive oil or lemon juice before serving.
Memories Made Around the Table
There is something comforting about a bowl of pasta salad shared on a busy weeknight or at a long weekend lunch. It is the kind of dish that quietly disappears first, with everyone going back for another spoonful.
FAQs
Can I make this orzo pasta salad ahead of time?
Yes, it is a great make-ahead recipe. In fact, a short chill in the refrigerator helps the flavors come together beautifully.
How do I keep the pasta salad from getting dry?
Make sure the orzo is coated well with dressing, and add a little extra olive oil or lemon juice before serving if needed. A final toss after chilling usually fixes it.
Can I serve this salad warm?
You can serve it slightly warm or at room temperature, but it is especially refreshing when chilled. Let it sit for a few minutes after removing it from the refrigerator if you want a softer texture.
What can I use instead of feta?
If you prefer a milder cheese, try small mozzarella cubes or a crumbly soft cheese. The salad will still taste bright and satisfying.
Final Thoughts
This orzo pasta salad with feta and sun dried tomatoes is simple, colorful, and easy to love. It is the kind of recipe that fits into everyday meals while still feeling special enough to share.