Name: Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Recipe
Prep time: 8 min
Cook time: 17 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 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

Jump to Recipe· 4.9 from 4 reviews

If you’re anything like me and love a vibrant, flavorful pasta salad that feels both fresh and indulgent, then you’re in for a treat. This Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Recipe is truly fan-freaking-tastic—bright, tangy, and packed with Mediterranean goodness that just makes your taste buds sing. It’s the kind of dish I love to whip up for a casual lunch, a potluck, or even a light dinner, and I promise, once you try it, you’ll keep coming back for more.

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Why This Recipe Works

Perfect Texture Balance: The tender orzo acts as a soft pillow for the chewy sun-dried tomatoes and creamy feta to shine.
Bright, Herbaceous Flavor: Fresh basil, mint, and lemon zest deliver a burst of freshness that lifts every bite.
Simple Dressing Magic: The combo of olive oil and lemon juice brings everything together without overwhelming the flavors.
Make-Ahead Friendly: Flavors deepen beautifully after chilling, so it’s ideal for prepping ahead of time.

Orzo Pasta Salad with Feta and Sun-Dried Tomatoes, Mediterranean pasta salad, feta cheese pasta salad, quick summer pasta, flavorful pasta salad - A white bowl is filled with a layered salad made of light beige orzo pasta mixed with dark green leafy vegetables, dark purple olives, and bright red sun-dried tomatoes. Small white chunks of cheese are scattered on top, adding contrast to the colors. The bowl sits on a white marbled surface with a fresh green basil leaf placed beside it. The background shows blurred white bowls stacked and a white brick wall. The lighting is soft and natural, highlighting the fresh ingredients photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Recipe plays its part to create a dish that’s bursting with flavor and texture. When you’re shopping, look for high-quality feta and sun-dried tomatoes packed in oil for maximum richness.

Orzo Pasta Salad with Feta and Sun-Dried Tomatoes, Mediterranean pasta salad, feta cheese pasta salad, quick summer pasta, flavorful pasta salad - Flat lay of bright golden orzo pasta, a small pile of pitted kalamata olives dark purple and glossy, thin slices of deep red sun-dried tomatoes, a small heap of crumbled creamy white feta cheese, fresh dark green spinach leaves sliced thin, a few sprigs of vibrant green basil and mint leaves finely cut, thin rings of bright purple-red chopped red onion, a small mound of finely grated yellow lemon zest, a small white ceramic bowl of extra-virgin olive oil with a golden sheen, a small white ceramic bowl of freshly squeezed lemon juice pale yellow, a small white ceramic bowl of freshly ground black pepper in fine granules, all evenly spaced in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Orzo pasta: This tiny rice-shaped pasta cooks quickly and soaks up flavors beautifully, making it perfect for salads.
Kalamata olives: Pitted and chopped, these add a salty, briny kick that contrasts deliciously with creamy feta.
Red onion: Adds a subtle sharpness and crunch — thin slicing helps tame its bite.
Sun-dried tomatoes: Their sweet, intense flavor gives the salad a chewy texture and rich tomato taste.
Spinach: Fresh and thinly sliced, it sneaks in some greens without overwhelming the flavors.
Fresh basil & mint: These herbs bring an aromatic layer and brighten the dish with their freshness.
Black pepper: Just a touch to add warmth and depth without overpowering.
Extra-virgin olive oil: The dressing’s base, adding richness and helping marry all ingredients.
Lemon juice and zest: Provides essential citrus brightness that awakens the entire salad.
Feta cheese: Crumbled for creamy, tangy bursts that complement the other ingredients perfectly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Recipe is how adaptable it is. I love to tweak it depending on the season or what’s in my fridge, and honestly, you should too! Don’t be shy to make it your own.

Variation: I once swapped out spinach for arugula and added toasted pine nuts for an extra nutty crunch—such a delightful twist!
Dietary modification: For a dairy-free version, try swapping feta with roasted chickpeas or avocado slices for creaminess without the cheese.
Seasonal change: During summer, fresh cherry tomatoes diced in place of sun-dried work wonderfully if you want something lighter.
Increase protein: Grilled chicken or shrimp turn this salad into a hearty main course when you need something more substantial.

Step-by-Step: How I Make Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Recipe

Step 1: Boil the Orzo Perfectly

Start by bringing 2 quarts of water with half a teaspoon of salt to a rolling boil—trust me, salting the water is key for flavorful pasta. Add the orzo and cook according to package directions until it’s tender but still has a little bite. Overcooking will make it mushy, so keep an eye on it and taste test as you go. Once done, drain the orzo thoroughly in a colander to avoid a soggy salad.

Step 2: Combine the Fresh Mix-Ins

Transfer your perfectly cooked orzo into a large bowl while it’s still slightly warm. Add the chopped kalamata olives, diced sun-dried tomatoes (be sure to drain excess oil), thinly sliced red onion, and spinach. Fresh herbs—basil and mint—need to go in now so their flavors can mingle gently with the warm pasta. Don’t be shy with the lemon zest here; it really perks everything up.

Step 3: Dress It Gently and Add Feta

Season with freshly ground black pepper before drizzling in extra-virgin olive oil and fresh lemon juice. Toss everything carefully to combine without crushing the feta too much. Speaking of feta, crumble it over the top last—you want those creamy pockets scattered throughout the salad. You can serve immediately at room temperature, but my recommendation? Chill it for at least 30 minutes so every flavor has time to dance together.

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Tips from My Kitchen

Perfect Pasta Drainage: Letting the orzo drain thoroughly and even patting dry with a kitchen towel prevents excess water from watering down your salad.
Balancing Lemon and Oil: I found that starting with equal parts lemon juice and olive oil works best, but feel free to tweak to taste; too much lemon can overpower but too little leaves it flat.
Keeping Feta Textures: Crumble feta carefully at the end to keep chunkier bits, making each bite interesting rather than uniformly mushy.
Flavor Resting Time: Make sure to chill the salad for a good half hour before serving—it makes a huge difference in flavor melding.

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

Garnishes

I like to sprinkle a little extra fresh basil or some toasted pine nuts on top before serving for texture and that lovely herbal aroma. Sometimes, I’ll add a few whole kalamata olives on the side for guests who want extra salty bites.

Side Dishes

This salad pairs beautifully with grilled chicken or fish if you want a fuller meal. For a vegetarian spread, throw in some warm pita bread and hummus for a refreshing Mediterranean feast.

Creative Ways to Present

For parties, I sometimes serve this Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Recipe in individual glass cups layered with extra herbs and a wedge of lemon on the side—it’s visually stunning and super easy for guests to grab and go.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge. It keeps perfectly for up to 3 days, though I have to warn you, it rarely lasts that long in my house! Just make sure to give it a gentle stir before serving again.

Freezing

I don’t recommend freezing this salad because the texture of the fresh herbs and feta can change and get a bit grainy when thawed. Fresh is best here!

Reheating

Since this salad is best served chilled or at room temperature, I usually just take it out of the fridge about 30 minutes before serving. If you prefer it warmer, a quick gentle toss in a warm pan without added heat works—just enough to take the chill off without cooking it.

FAQs

Can I use other types of pasta instead of orzo for this salad?

Absolutely! While orzo is perfect because of its small size and texture, you can substitute with small pasta shapes like couscous, tiny shells, or even small elbow macaroni. Just adjust cooking times accordingly.
How do I prevent the feta from getting too crumbly or mushy in the salad?

The key is to crumble the feta gently at the end and fold it in carefully. Avoid overmixing to preserve those lovely chunkier pieces. Also, feta tends to soak up liquids over time, so serve within a couple of days for the best texture.
Can this Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Recipe be made vegan?

Yes! Simply omit the feta or swap it for a plant-based cheese alternative. You might also want to add some toasted nuts or seeds to add a nice texture contrast.
What’s the best way to store leftovers so the salad stays fresh?

Store in an airtight container in the fridge for up to 3 days. Avoid adding extra dressing until serving to keep ingredients from getting soggy.

Final Thoughts

This Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Recipe has become one of my go-to dishes whenever I want something that’s quick, satisfying, and loaded with Mediterranean flavors. It feels fancy enough for guests but is totally doable any day of the week. I hope you love it as much as I do — it’s one of those recipes that always brings smiles around the table. Give it a try and, better yet, make it your own!

Orzo Pasta Salad with Feta and Sun-Dried Tomatoes Recipe

Why This Recipe Works

Ingredients & Why They Work

Make It Your Way