Name: Orzo Salad with Sun-Dried Tomatoes and Feta Cheese Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 10 oz Orzo; ¾ cup sun dried tomatoes; ¾ cup roasted red peppers; ¾ cup kalamata olives, pitted; 8 oz feta cheese, crumbled; 3 Tbsp pine nuts; ¾ cup basil, sliced and divided; ⅔ cup olive oil; ⅔ cup apple cider vinegar or white wine vinegar; ⅓ cup red onions, diced; 1 tsp salt; pinch ground black pepper

Jump to Recipe· 4.2 from 3 reviews

If you’re looking for a vibrant, flavor-packed dish that will instantly brighten up any meal, this Orzo Salad with Sun-Dried Tomatoes and Feta Cheese Recipe is exactly what you need. Imagine tender orzo pasta tossed with tangy sun-dried tomatoes, salty crumbles of feta cheese, briny kalamata olives, and sweet roasted red peppers—all brought together with a zesty, homemade vinaigrette and fresh basil. It’s a Mediterranean-inspired delight that’s equally perfect as a side dish or a light main course. Plus, this salad is as versatile as it is delicious and can be made ahead of time, making it a go-to for busy weekdays or casual gatherings with friends.

Ingredients You’ll Need

A wooden board holds several small bowls and ingredients arranged neatly. There is a white bowl with golden olive oil at the top left, and next to it is another white bowl with light yellow lemon juice. Below them are small gray bowls containing chopped red onion, roasted red peppers, sun-dried tomatoes, dark purple olives, and a block of white feta cheese. In the center is a bunch of fresh green basil leaves and a white bowl filled with uncooked light beige orzo pasta. A kitchen knife with a black handle rests on the board next to the basil. The entire setup is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this salad plays a starring role in delivering a balance of textures and flavors that truly sing. From the slightly chewy orzo to the bite of red onions and the fresh fragrance of basil, these elements work together to create an unforgettable dish.

10 oz Orzo: The pasta base that soaks up the dressing and ties everything together with a smooth, slightly chewy texture.
¾ cup Sun-Dried Tomatoes: These add a sweet-tart pop of concentrated tomato flavor that is absolutely addictive.
¾ cup Roasted Red Peppers: Their smoky sweetness adds depth and a lovely splash of color to the salad.
¾ cup Kalamata Olives, Pitted: Briny and rich, they provide a salty counterpoint that enhances all the other flavors.
8 oz Feta Cheese, Crumbled: Creamy and tangy, the feta adds the perfect savory kick and a crumbly texture contrast.
3 Tbsp Pine Nuts: Toasted for crunch and a subtle nutty flavor, these are the little jewels of texture in the salad.
¾ cup Basil, Sliced and Divided: Fresh and fragrant, basil lifts the whole dish with a peppery brightness and wonderful aroma.
⅔ cup Olive Oil: Used in the dressing, it brings a smooth, fruity richness that coats every bite.
⅔ cup Apple Cider Vinegar or White Wine Vinegar: Adds a lovely tang to balance the olive oil and sweet ingredients.
⅓ cup Red Onions, Diced: Sharp and slightly sweet, they add a crisp bite and flavor complexity.
1 tsp Salt: Essential for enhancing and balancing all the flavors.
Pinch Ground Black Pepper: Just a hint of warmth to round out the dressing perfectly.

How to Make Orzo Salad with Sun-Dried Tomatoes and Feta Cheese Recipe

Step 1: Prepare the Orzo Dressing

Start by whisking together olive oil, vinegar of your choice (apple cider or white wine), finely diced red onions, salt, and black pepper in a large bowl. This dressing is the magic that melds all the ingredients together with a bright, tangy finish. Set this aside while you cook the orzo.

Step 2: Cook the Orzo

Bring a large pot of water to a simmer and cook the orzo for about 13 to 16 minutes until it reaches your desired tenderness—think al dente with just enough bite. Drain the orzo and immediately rinse it under cold water to stop the cooking process and cool it quickly. This will ensure the pasta doesn’t become mushy and won’t stick together in the salad.

Step 3: Combine Orzo with Dressing

Toss the cooled orzo into the bowl with your prepared dressing. Stir gently but thoroughly, allowing the pasta to soak up all those vibrant flavors. Keep stirring occasionally as it cools down, to prevent any clumping, which keeps the salad light and fluffy.

Step 4: Add the Flavorful Mix-Ins

Next, fold in the sun-dried tomatoes, roasted red peppers, kalamata olives, crumbled feta cheese, pine nuts, and most of the basil (reserve a little for garnish). Each ingredient adds its own unique magic—from the salty tang of feta to the crunch of pine nuts—making every forkful a complex and joyful bite.

Step 5: Adjust Seasoning and Serve

Now comes the fun part: tasting and fine-tuning. If it needs a little more salt, some olive oil, or a dash more vinegar to brighten it up, don’t be shy to adjust. Once balanced perfectly, plate the salad and sprinkle the reserved basil on top for a fresh, green finish.

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

The image shows two wooden bowls filled with a three-layered orzo salad placed on a white marbled surface. The first layer in both bowls is light-colored, tender orzo pasta shaped like little rice. The second layer has small, chopped pieces of bright red sun-dried tomatoes, dark purple olives, and chunks of white feta cheese mixed evenly throughout the orzo. The top layer is garnished with fresh green basil leaves, thinly sliced and scattered over the salad. The background also shows a wooden chopping board with chopped green herbs and a metal knife on the left side, as well as two silver forks resting on a white cloth napkin to the right. A colorful patterned cloth with turquoise, red, and white designs lies beneath the bowls. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To take your presentation up a notch, consider garnishing with a few fresh basil leaves and a handful of toasted pine nuts on top. A light drizzle of extra virgin olive oil adds sheen and richness that immediately makes the salad more inviting.

Side Dishes

This orzo salad shines as a side dish alongside grilled chicken, Mediterranean-spiced lamb, or even simple roasted vegetables. It also pairs beautifully with a crusty baguette or warm pita bread, making it a well-rounded meal or an elegant addition to any picnic spread.

Creative Ways to Present

For a fun twist, serve this salad in hollowed-out bell peppers or mini sweet peppers to add color and an edible vessel. Alternatively, use it as a filling for lettuce wraps or stuff it into warm pita pockets for an on-the-go Mediterranean-inspired lunch that will wow everyone.

Make Ahead and Storage

Storing Leftovers

This orzo salad is a superstar when it comes to make-ahead meals. Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld even better after sitting for a while, but the basil garnish is best added fresh before serving to keep the bright color and flavor.

Freezing

Because of the fresh basil, olives, and feta, freezing is not recommended for this salad—it could affect the texture and flavor of these ingredients. It’s best enjoyed fresh or refrigerated for short-term storage.

Reheating

This salad is designed to be served cold or at room temperature. If you want to enjoy it slightly warmed, take it out of the fridge and let it sit for about 30 minutes before eating. Avoid microwaving, as it can cause the cheese to melt unevenly and the salad to lose its refreshing qualities.

FAQs

Can I use fresh tomatoes instead of sun-dried tomatoes?

While fresh tomatoes add juiciness, they don’t have the concentrated sweet-tart flavor that sun-dried tomatoes bring. If you prefer fresh, try roasting cherry tomatoes to intensify their flavor before adding them.

Is this recipe suitable for vegans?

Since feta cheese is a key ingredient, this recipe is vegetarian but not vegan. You can substitute vegan feta or sprinkle in nutritional yeast for a similar tang without dairy.

Can I substitute orzo with another pasta?

Orzo works best due to its small, rice-like shape, but you can substitute with other small pasta shapes like couscous, pearl barley, or quinoa for a gluten-free option.

How long does it take to prepare this salad?

From start to finish, including cooking and prep, it takes about 35 minutes. It’s quick and perfect for busy days or last-minute meal prep.

What dressing variations can I try?

If you want to switch things up, try using lemon juice instead of vinegar or add a teaspoon of Dijon mustard to the dressing for a bit of zing. Fresh herbs like oregano or mint work well too.

Final Thoughts

There is something truly special about this Orzo Salad with Sun-Dried Tomatoes and Feta Cheese Recipe. It’s easy to make, bursting with Mediterranean flavors, and endlessly versatile for any occasion. Whether you’re packing it for lunch, bringing it to a potluck, or serving it alongside your favorite grilled dishes, it’s guaranteed to be a hit. Give this recipe a try—you might just find your new favorite salad that everyone will keep asking for!

Orzo Salad with Sun-Dried Tomatoes and Feta Cheese Recipe

Ingredients You’ll Need