Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes

I make this orzo pasta salad when I want to impress zero people and still feel like a culinary genius. It tastes way fancier than the effort it asks for, and that, my friend, is the real magic. Want something bright, tangy, and forgiving enough to survive my chaotic weeknight cooking? This is it. For a similar fresh-meets-salty vibe, check out this pomegranate and feta salad that I also love to serve when I want dramatic color with minimal drama.

Why You’ll Love This Recipe

• Fast to make — orzo cooks in about 8–10 minutes; you’ll spend more time deciding whether to taste it straight from the pot.
• Big flavor, low fuss — feta and sun-dried tomatoes do most of the heavy lifting.
• Versatile — serve it warm or cold, as a side or the main event.
• Make-ahead friendly — it actually tastes better after a few hours when the flavors mingle.
• Crowd-pleaser — my family disappears into the kitchen the moment I pull this out, which I take as a personal victory.

Ingredients You’ll Need

• 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

I keep the measurements precise because I like reliable outcomes, but I also encourage playful swaps. Want more herb punch? Add more basil. Hate olives? Swap with roasted red peppers. No judgment here—only delicious experiments.

How to Make (Step-by-Step)

STEP 1: Boil the orzo

Bring 2 qt water and 1/2 tsp salt to a rolling boil. Toss in 1 lb orzo and cook according to package directions until al dente, usually 8–10 minutes. Drain and rinse under cold water to stop the cooking and cool it down fast. I do this in a colander and then shake like I’m making tiny pasta rain.

STEP 2: Make the dressing and prep

In a large bowl, whisk 3 tbsp extra-virgin olive oil, 3 tbsp fresh lemon juice, and lemon zest until they emulsify a bit. Add 1/2 tsp black pepper and adjust salt to taste. Dice the sun-dried tomatoes and chop the Kalamata olives and red onion. Thinly slice the spinach, chiffonade the basil, and cut the mint into strips. I always taste the dressing—someone has to be the quality control.

STEP 3: Toss it all together

Combine the cooled orzo with the tomatoes, olives, onions, greens, and herbs in the bowl with the dressing. Gently fold in 1/3 lb crumbled feta so it stays in chunky, satisfying pieces. Chill for at least 30 minutes, or serve right away if you’re impatient (no shame). Give it a final taste and add a touch more lemon or olive oil if it feels shy.

Pro Tips for the Best Results

• Use orzo that cooks al dente — don’t overcook; it turns mushy fast.
• Drain sun-dried tomatoes well if they’re packed in oil; too much oil tilts the balance.
• Add herbs at the end to keep them bright and not wilted.
• Make it a day ahead for deeper flavor — honestly, it improves overnight.
• Reserve some feta to sprinkle on top before serving so it looks pretty and not just delicious.
• Taste as you go — acidity and salt can shift depending on the tomatoes and feta.

Fun Variations & Topping Ideas

Variations:

• Swap spinach for arugula for a peppery kick.
• Use grilled chicken or chickpeas for added protein.
• Replace Kalamata olives with capers if you prefer briny bursts without the olive texture.
• Try lemony Greek yogurt in the dressing for a creamier twist.

Toppings:

• Extra crumbled feta for cheese lovers.
• Toasted pine nuts or almonds for crunch.
• A drizzle of balsamic glaze if you want to flirt with sweet acidity.
• Fresh cucumber slices for cooling contrast.

Storing and Reheating

Store this salad in an airtight container in the fridge for up to 4 days. It keeps well because orzo holds up better than shredded pasta in dressings.

• Refrigeration: Place salad in a shallow container to cool faster and keep textures intact.
• Reheating: I usually eat it cold, but if you want it warm, microwave a single portion for 30–45 seconds, then stir and taste. Add a splash of olive oil or lemon if it seems dry.
• Make-ahead tip: If you plan to serve it later, hold back some of the feta and herbs and stir them in right before serving to keep the flavors fresh.

For extra hydration tips when preparing salads for folks with special needs, I sometimes check resources like hydrating foods and drinks when I craft menus for family gatherings. FYI, hydration pairs well with bright salads.

Leftover ideas

Leftovers deserve respect. Use this salad as:

• A filling for pita pockets with extra greens.
• A topping for grilled fish or chicken to add texture and tang.
• A base for a quick lunch bowl—add avocado and a soft-boiled egg.
• A cold pasta option in a picnic spread; it survives travel like a champ.

Frequently Asked Questions (FAQ)

How long does this orzo salad last in the fridge?

It stays good for up to 4 days in an airtight container. I usually finish it in two because self-control apparently left the chat.

Can I make this gluten-free?

Yes. Use a gluten-free orzo made from rice or corn. The texture shifts slightly, but the flavors stay bold.

Can I use dried herbs instead of fresh?

You can, but I don’t recommend it. Fresh herbs deliver bright flavor and a fresh aroma that dried herbs can’t match. If you must, use half the amount of dried herbs.

Should I rinse the orzo after cooking?

Yes — rinse with cold water to stop cooking and cool it for salad use. Rinsing also removes excess starch so grains stay separate.

Can I add protein to make it a main dish?

Absolutely. Grilled chicken, shrimp, or chickpeas work great. I sometimes toss in leftover roasted chickpeas for crunch and protein.

Conclusion

This Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes gives you bright flavors, fast prep, and serious crowd appeal—exactly what you want when you care about taste but not the drama. Try it, tweak it, and tell me how you upgraded it (I live for good tweaks). If you want a different take with similar ingredients and brightness, check out this tasty Orzo Pasta Salad with Feta and Sun Dried Tomatoes – Family Spice for additional inspiration. Please drop a comment and rating if you try it—feedback fuels my cooking experiments and my ego, in that order. 😉