Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Recipe

If you’re on the hunt for a fresh, flavorful dish that’s as colorful as it is delicious, you’re in for a treat. This Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Recipe feels like a sunny Mediterranean getaway on a plate. Whether you’re prepping for a picnic, a potluck, or a simple weeknight dinner, this salad hits all the right notes—bright, tangy, and satisfyingly hearty. Stick with me, and I’ll guide you through making this fan-freaking-tastic salad that’s become one of my absolute favorites to share with friends.

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Ingredients & Why They Work

The star of this Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Recipe is the harmony between the fresh herbs, salty olives, and creamy feta that bring depth and brightness to the simple orzo pasta base. Each ingredient plays a vital role, and shopping for quality items will really elevate the final flavor.

• Orzo pasta: Tiny, rice-shaped pasta that cooks quickly and soaks up flavors beautifully.
• Kalamata olives: Their rich, briny taste cuts through the creaminess and adds a punch of Mediterranean authenticity.
• Red onion: Provides a subtle sharpness and crunch that balances the softness of the pasta and feta.
• Sun-dried tomatoes: Packed with intense, tangy sweetness that pairs perfectly with the salty cheese.
• Spinach: Adds freshness and a light earthy note while giving the salad a lovely green pop.
• Fresh basil & mint: The herbs lift the dish with fragrant, garden-fresh flavors—don’t skip them!
• Black pepper: Adds mild heat and complements the lemon’s brightness.
• Extra-virgin olive oil: The dressing base that brings richness and silky mouthfeel.
• Lemon juice and zest: Their acidity brightens the entire dish and helps balance the feta’s creaminess.
• Feta cheese: Crumbled feta adds saltiness and cream, creating that characteristic Mediterranean touch.

Tweak to Your Taste

I love playing around with this Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Recipe depending on the season or what I have on hand. It really welcomes your personal touch, so don’t be shy—make it your own!

• Variation: Sometimes, I swap out spinach for arugula or baby kale for a peppery edge that contrasts the sweet sun-dried tomatoes.
• Vegetarian or Vegan Switch: For a vegan twist, try a plant-based feta alternative or simply omit the cheese and add toasted nuts like pine nuts or walnuts for texture.
• Protein Boost: When I want it heartier, I toss in grilled chicken or chickpeas to turn this salad into a satisfying main.
• Seasonal Herbs: Parsley or dill can substitute fresh basil and mint for a slightly different herbaceous profile.

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

Step 1: Cook Your Orzo Perfectly

Start by bringing 2 quarts of water with ½ teaspoon salt to a boil in a heavy saucepan. Adding salt is important because it seasons the pasta from the inside out. Toss in the orzo and cook according to package directions—usually about 8-10 minutes—until it’s tender but still has a slight bite. Don’t overcook or you’ll end up with mushy pasta, and nobody wants that! Drain it in a colander, then give it a gentle shake to remove excess water so your salad doesn’t get watery.

Step 2: Mix in the Flavorful Ingredients

Transfer the drained orzo to a large bowl and sprinkle in the chopped kalamata olives, diced red onion, sun-dried tomatoes, and thinly sliced spinach. Don’t skimp on the lemon zest here—that bright citrus peel will awaken all the other ingredients. Next, add the freshly cut basil and mint; the aroma of fresh herbs always reminds me of summer afternoons. Give everything a gentle toss to distribute the ingredients evenly and get those flavors starting to mingle.

Step 3: Dress It and Finish with Feta

Season with ground black pepper, then drizzle in extra-virgin olive oil and fresh lemon juice. These simple dressing ingredients really pull the salad together. Finally, crumble the feta cheese over the top and toss gently—too vigorous and you’ll end up with crumb dust instead of beautiful chunks. I usually like to let the salad rest in the fridge for at least 30 minutes before serving; this wait time helps all the flavors marry beautifully.

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

Garnishes

I love topping this salad with a few extra sprigs of fresh basil or a sprinkle of toasted pine nuts when I want a little crunch. A drizzle of good-quality balsamic glaze adds a sweet touch that contrasts perfectly with the salty feta. Sometimes, I also add a few thin slices of cucumber for a cool, crisp finish.

Side Dishes

Pairing this salad with grilled chicken skewers or lemon-herb roasted fish makes for a wholesome meal. It’s also fantastic alongside warm pita bread and a bowl of tzatziki for a simple Mediterranean feast that’s always a crowd-pleaser.

Creative Ways to Present

For parties, I like serving this Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Recipe in mason jars or individual glass bowls—makes it super cute and easy for guests to grab and go. Sometimes, I spoon it onto large lettuce leaves, turning it into little handheld salad wraps, which everyone enjoys.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge. Because of the fresh herbs and lemon juice, the salad keeps well for up to 3 days. Before serving leftovers, I give it a quick toss and sometimes add a splash more olive oil or lemon juice to brighten up the flavor again.

Freezing

Honestly, I don’t recommend freezing this salad because the fresh herbs and feta tend to lose their texture and flavor after thawing. It’s best enjoyed fresh or refrigerated for a few days.

Reheating

This pasta salad is best served cold or at room temperature, so reheating isn’t really necessary. But if you prefer it warmer, let it sit out for about 20 minutes before serving to take the chill off without baking the salad in the microwave or oven.

FAQs

Final Thoughts

This Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Recipe has become one of my go-to dishes when I want something quick, fresh, and satisfying without a ton of fuss. It’s the kind of recipe you’ll want to bring to your next gathering or enjoy as an easy lunch that brightens your day. Plus, it’s endlessly customizable and forgiving—a real kitchen friend. Give it a whirl; I’m betting it’ll become a favorite for you, too!

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