Name: Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 2 qt water; 1/2 tsp salt; 1 lb orzo pasta; 1/2 lb kalamata olives, pitted and chopped; 1/2 cup red onion, chopped; 12 oz sun-dried tomatoes in oil, drained and diced; 1 cup spinach, thinly sliced; 3 tbsp fresh basil, thinly sliced; 3 tbsp fresh mint, thinly sliced; 1/2 tsp ground black pepper; 3 tbsp extra-virgin olive oil; 3 tbsp fresh lemon juice; Zest of 1 lemon; 1/3 lb feta cheese, crumbled

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Some recipes taste like sunshine in a bowl. This Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes is one of those dishes bright, briny, and bursting with Mediterranean flavor. It’s the kind of easy lunch you can throw together in under 30 minutes, yet it feels like something you’d find at a seaside café.

Why This Homemade Orzo Pasta Salad Works

Fresh Mediterranean Flavor in Every Bite

This salad has everything that makes Mediterranean food so loved: tangy feta, juicy sun-dried tomatoes, and fragrant herbs. Every forkful balances salty, sweet, and citrusy notes. The chopped basil and mint keep it light, while the olives and feta add richness.

Quick Prep and Ideal for Make-Ahead Meals

You only need a few minutes to boil orzo and toss the ingredients together. Then, just chill and serve. It’s one of those recipes that actually tastes better after sitting for a while, making it perfect for meal prep or lunch on the go.

Ingredients You’ll Need

Key Flavor Ingredients: Feta, Sun-Dried Tomatoes, Herbs

You’ll need feta cheese for creaminess, sun-dried tomatoes for sweetness, and a mix of basil and mint to brighten the flavor. These are the ingredients that give the salad its personality.

Pantry Staples and Optional Swaps

Boil orzo in salted water, then toss it with olive oil, lemon juice, and black pepper. You can swap spinach for arugula or kale, use any olives you like, or even try goat cheese instead of feta if you prefer a softer bite.

How to Make Orzo Pasta Salad Step-by-Step

Cook the Orzo Properly for the Best Texture

Bring 2 quarts of salted water to a boil, then add 1 pound of orzo. Cook until just tender—about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking. You want it al dente so it stays firm once dressed.

Build the Salad Base with Vegetables and Herbs

Transfer cooled orzo to a large bowl. Mix in chopped red onion, diced sun-dried tomatoes, sliced spinach, basil, and mint. The fresh herbs will release their aroma as you toss.

Add Dressing, Feta, and Final Seasoning

Drizzle in olive oil and lemon juice, add lemon zest and black pepper, then gently toss in crumbled feta. Chill for at least 30 minutes before serving for best flavor.

Mediterranean orzo pasta salad with feta, sun-dried tomatoes, and olives on a blue napkin — A vibrant bowl of Mediterranean orzo pasta salad with feta, sun-dried tomatoes, and fresh herbs

Pro Tips for Perfect Orzo Pasta Salad Every Time

Prevent Overcooking and Keep the Orzo Light and Fluffy

Always rinse the orzo in cold water after draining. This stops it from clumping and keeps it light.

How to Keep the Feta Crumbly and Fresh

Add feta only after the pasta has cooled. If the orzo is too warm, the cheese can melt instead of staying crumbly.

Adjusting Flavor After Chilling

After chilling, taste and adjust the olive oil and lemon juice. Cold pasta tends to absorb dressing, so refreshing it brings the flavors back to life.

Ingredient Substitutions and Variations

Pasta Shape Alternatives

No orzo on hand? Use ditalini, couscous, or even small shells. Just keep the ratio of dressing to pasta the same.

Flexible Add-Ins: Greens, Herbs, and Proteins

You can toss in grilled chicken, chickpeas, or roasted red peppers for extra protein and flavor. Try different greens like kale (massage with olive oil first) or arugula for a peppery bite.

Easy Dairy-Free or Gluten-Free Adaptations

Use vegan feta for a dairy-free option, or swap in gluten-free orzo or quinoa if needed. The flavors stay just as vibrant.

Serving Suggestions for Lunch or Meal Prep

What to Serve Alongside This Salad

Pair it with Greek turkey meatballs with tzatziki for a protein-packed Mediterranean lunch. It also goes well with Balsamic grilled vegetables for a light and flavorful lunch side.

How to Serve for the Best Flavor and Texture

Serve it slightly chilled or at room temperature. If serving later, let it rest on the counter for about 10 minutes before eating to bring out the flavors.

Make-Ahead, Storage, and Leftover Tips

How to Store for Up to 4 Days

Keep it covered in the refrigerator for up to 4 days. Before serving leftovers, drizzle with a bit more olive oil and lemon juice to refresh.

Make-Ahead Instructions and When to Add Herbs and Feta

You can prep the salad up to 2 days ahead. Wait to add the herbs and feta until right before serving so they stay bright and fresh.

Refreshing the Salad Before Serving

Give the salad a quick toss and taste it before serving. A squeeze of lemon can wake it right up.

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Mediterranean orzo pasta salad with feta, spinach, and sun-dried tomatoes in a white bowl — A close-up of Mediterranean orzo pasta salad with feta, sun-dried tomatoes, and kalamata olives

Conclusion

This Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes is a go-to lunch that never disappoints. It’s fresh, colorful, and satisfying without feeling heavy. Whether packed for work or shared at a picnic, it’s a recipe that brings everyone back for seconds. For more recipe inspiration and kitchen tips, follow along on Pinterest or join the community on Facebook.

Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes

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