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Looking for a crowd-pleasing salad that’s fresh, flavorful, and easy to make? This Orzo Pasta Salad with Feta and Sun-Dried Tomatoes is just the thing. Whether you’re heading to a potluck, prepping a light lunch, or serving a vibrant side at dinner, this Mediterranean-inspired dish delivers big taste with minimal effort. The chewy orzo pasta, salty feta, briny olives, and sweet sun-dried tomatoes create the perfect balance of flavors and textures. Toss in some fresh herbs, lemon zest, and a drizzle of olive oil, and you’ve got yourself a dish that screams summer any time of year.

Why You’ll Love This Recipe

Still not sure if this orzo salad is for you? Here are a few reasons why it deserves a spot on your table:

Simple Ingredients, Big Flavor: You don’t need fancy ingredients to make something amazing.
Meal Prep Friendly: This salad holds up beautifully in the fridge, making it perfect for lunches all week.
Great for Gatherings: It’s a guaranteed hit at BBQs, potlucks, and family dinners.
Versatile: Serve it as a side, main dish, or even a picnic option—it works every time.
Customizable: Don’t love olives? Swap them out. Want more protein? Add grilled chicken or chickpeas.
Vegetarian-Friendly: It’s naturally vegetarian and can easily be made vegan by omitting or replacing the feta.

This recipe is fresh, filling, and oh-so flavorful—it checks all the boxes.

Ingredients You’ll Need

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Let’s break down what you’ll need to whip up this delicious orzo salad.

For the Orzo Pasta:

2 quarts water – For boiling the pasta.
1/2 teaspoon salt – Adds flavor to the pasta.
1 pound orzo – The star of the dish; a rice-shaped pasta that holds dressing well.

For the Mix-ins and Dressing:

1/2 pound kalamata olives, pitted and chopped – Adds a rich, briny depth.
1/2 cup chopped red onion – For crunch and a bit of bite.
12 oz sun-dried tomatoes in oil, drained and diced – Brings sweet, concentrated tomato flavor.
1 cup spinach, sliced thin – A fresh green addition that lightens the dish.
3 tablespoons fresh basil, thinly cut – A classic herb that brings fragrance and freshness.
3 tablespoons fresh mint, thin strips – Adds a cool, bright twist.
1/2 teaspoon ground black pepper – For a mild kick.
3 tablespoons extra-virgin olive oil – The base of the dressing.
3 tablespoons fresh lemon juice – Adds brightness and balances the richness.
Zest from 1 lemon, grated – Boosts the citrus flavor.
1/3 pound feta cheese, crumbled – Adds creamy, tangy saltiness.

With all these flavors working together, this salad is nothing short of magical.

Let’s Get Started

Here’s how to bring this Mediterranean-inspired orzo salad to life:

Cook the orzo:
In a large pot, bring 2 quarts of water and 1/2 tsp salt to a boil. Add the orzo and cook according to package directions (usually around 8–10 minutes), stirring occasionally to prevent sticking. Once cooked, drain and rinse under cold water to stop the cooking process and cool the pasta.
Prep the mix-ins:
While the orzo cooks, chop the kalamata olives, red onion, sun-dried tomatoes, spinach, basil, and mint. Crumble the feta and zest your lemon.
Make the dressing:
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, and black pepper until well combined.
Combine everything:
In a large bowl, mix the cooked orzo with all the chopped ingredients. Pour the dressing over the top and toss gently to combine, ensuring every bite gets coated in flavor.
Taste and adjust:
Give it a taste and add more lemon, pepper, or salt if needed (keep in mind the feta and olives already add saltiness).
Chill (optional):
You can serve the salad immediately, but it tastes even better after chilling in the fridge for 30 minutes to allow the flavors to meld.

Boom—you’ve got a stunning, flavor-packed orzo salad that’s ready to impress!

Servings and Pairing

This recipe makes about 6 to 8 servings, depending on portion size. It’s super versatile and pairs beautifully with a variety of mains and sides.

Pair it with:

Grilled chicken, shrimp, or salmon
Roasted vegetables or stuffed peppers
A crisp white wine or sparkling water with lemon
Pita bread and hummus for a Mediterranean spread

Whether it’s a weeknight dinner or a summer cookout, this salad fits right in.

Variations

Want to make it your own? Here are some easy variations to try:

Make it Vegan: Skip the feta or use a plant-based version.
Add Protein: Toss in chickpeas, grilled chicken, or tofu.
Try Different Herbs: Swap mint for dill or parsley.
Go Gluten-Free: Use gluten-free orzo or a small gluten-free pasta shape.
Add More Veggies: Cucumbers, cherry tomatoes, or roasted zucchini are great additions.
Turn It Into a Main: Add avocado slices or serve over greens for a full meal.

The options are endless, so get creative and use what you have on hand!

Storage Tips

Fridge: Store in an airtight container in the refrigerator for up to 4–5 days. The flavors get better as it sits!
Freezing: Not recommended, as the texture of the orzo and herbs may change after thawing.
Make-Ahead Tip: Make the salad a day ahead and add the herbs and feta just before serving for the freshest taste.

FAQs

Can I make this salad ahead of time?
Absolutely! In fact, it tastes even better the next day. Just store it in the fridge and give it a quick stir before serving.

Can I use regular pasta instead of orzo?
Yes! Small pasta shapes like penne, rotini, or couscous work well if orzo isn’t available.

What’s the best way to chop sun-dried tomatoes?
If they’re packed in oil, drain them well and use kitchen scissors or a sharp knife to dice them into small pieces.

Can I use bottled lemon juice instead of fresh?
Fresh is best for flavor, but bottled will work in a pinch—just reduce the amount slightly and taste as you go.

How do I keep the salad from drying out?
If it looks a bit dry after sitting, just drizzle with a little more olive oil or a splash of lemon juice before serving.

Final Thoughts

When it comes to easy, flavorful, and satisfying salads, Orzo Pasta Salad with Feta and Sun-Dried Tomatoes truly hits the mark. It’s fresh and vibrant with a beautiful mix of textures—from the chewy orzo and creamy feta to the crunchy onions and tender greens. Perfect as a side or light main, this dish will quickly become a staple in your meal rotation.

Orzo Pasta Salad with Feta and Sun-Dried Tomatoes