Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Orzo Salad with Sun-Dried Tomatoes and Feta Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 3 reviews

This Mediterranean-inspired Orzo Salad combines tender orzo pasta with tangy sun dried tomatoes, salty feta cheese, briny kalamata olives, and sweet roasted red peppers. Fresh basil and a zesty olive oil and vinegar dressing tie the flavors together perfectly. It’s a refreshing, make-ahead cold salad ideal as a side dish for any meal or picnic.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Salad 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

Orzo Dressing

  • 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

Instructions

  1. Make Orzo Dressing: In a large bowl, whisk together olive oil, vinegar, salt, black pepper, and diced red onions. Set the dressing aside to allow the flavors to meld while you prepare the orzo.
  2. Cook Orzo: Bring a large pot of water to a simmer over medium heat. Add the orzo and cook for about 13–16 minutes until it reaches your desired tenderness. Once cooked, drain the orzo and immediately rinse it under cold water to stop the cooking process and cool the pasta quickly.
  3. Combine Orzo and Dressing: Transfer the cooled orzo to the large bowl with the dressing. Stir occasionally as it cools to prevent the pasta from sticking together and to evenly coat it with the dressing.
  4. Add Remaining Ingredients: Once the orzo has fully cooled, fold in the sun dried tomatoes, roasted red peppers, kalamata olives, crumbled feta cheese, pine nuts, and most of the sliced basil—reserving some basil for garnish.
  5. Adjust Seasonings and Serve: Taste the salad and adjust with additional salt, olive oil, or vinegar as desired. Plate the salad and garnish with the reserved fresh basil for a bright, fresh finish.

Notes

  • This salad can be made ahead and stored in the refrigerator for up to 2 days, allowing flavors to develop even more.
  • Use white wine vinegar as an alternative to apple cider vinegar for a subtler tang.
  • Toasting pine nuts lightly before adding will enhance their flavor and crunch.
  • For a nuttier flavor, consider substituting the pine nuts with toasted walnuts or almonds.
  • Drain the sun dried tomatoes well if they are packed in oil to avoid making the salad too oily.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://dishiary.com/orzo-salad-with-sun-dried-tomatoes-and-feta-cheese-recipe/