Name: Homemade Orzo 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 ground black pepper; 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· 4.7 from 19 reviews

If you’re on the lookout for a fresh, vibrant side dish that’s as easy to whip up as it is satisfying, you’re going to love my Homemade Orzo Salad with Feta and Sun-Dried Tomatoes Recipe. This salad combines tender orzo pasta, briny kalamata olives, tangy sun-dried tomatoes, and creamy feta, all brought together by a bright lemony dressing. Whether you’re prepping for a quick lunch or a crowd-pleasing potluck, this recipe will quickly become a go-to in your kitchen. Let me walk you through why it works so well and how to make it yours!

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Why This Recipe Works

Balanced Flavors: The salty feta and kalamata olives pair beautifully with the sweet-tart sun-dried tomatoes and fresh herbs.
Perfect Texture: Orzo’s small pasta shape gives a delicate bite without overpowering the other ingredients.
Versatile Prep: Easy to make ahead and served chilled or at room temperature, making it perfect for any occasion.
Fresh Herb Boost: Adding fresh basil and mint lifts the whole salad with vibrant, aromatic notes.

Homemade Orzo Salad with Feta and Sun-Dried Tomatoes, orzo salad recipe, easy summer pasta salad, feta and sun-dried tomato salad, Mediterranean pasta side dish - 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

The magic of this Homemade Orzo Salad with Feta and Sun-Dried Tomatoes Recipe comes from each ingredient playing its part perfectly, creating a flavor harmony that’s both satisfying and refreshing. I always recommend using good quality olives and sun-dried tomatoes packed in oil for the best flavor punch!

Orzo: Its rice-shaped pasta cooks quickly and holds flavors well without getting mushy.
Kalamata Olives: Choose pitted, chopped olives for salty, tangy bursts that contrast beautifully against creamy feta.
Red Onion: Adds just the right amount of crunchy bite and sharpness to balance the richness of the other ingredients.
Sun-Dried Tomatoes in Oil: Packed with umami and sweetness; draining them well keeps the salad from becoming oily.
Spinach: Thinly sliced for a fresh, leafy texture without overwhelming the pasta.
Fresh Basil and Mint: Fresh herbs are key here – they brighten the salad and make it feel special.
Black Pepper: Freshly ground for subtle warming spice.
Extra-Virgin Olive Oil: Provides the body to the dressing with fruity, peppery notes.
Lemon Juice and Zest: Their acidity and brightness elevate the salad’s flavors and keep it fresh.
Feta Cheese: Crumbled on top, its creamy tang is a must for that classic Mediterranean vibe.

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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.

Tweak to Your Taste

I love how flexible this Homemade Orzo Salad with Feta and Sun-Dried Tomatoes Recipe is — you can easily swap ingredients or add your own flair. I always encourage you to play around with it to suit your palate or what you have on hand.

Variation: Sometimes I add toasted pine nuts or walnuts for crunch, which brings a lovely texture contrast I swear makes this salad even better.
Herb Swaps: If you don’t have mint handy, fresh oregano or parsley works just as well to bring fresh brightness.
Make it Vegan: Skip the feta and add some chickpeas or avocado cubes for creamy protein without dairy.
Seasonal Touch: In summer, roasted red peppers are a beautiful addition and bring smoky sweetness that plays nicely with the sun-dried tomatoes.

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

Step 1: Cook the Orzo Perfectly

Start by bringing 2 quarts of water and half a teaspoon of salt to a rapid boil in a heavy saucepan. Add the orzo and cook it according to the package instructions—usually about 8-10 minutes—until it’s tender but not mushy. Drain it really well in a colander; any excess water will water down your salad, so give it a good shake and maybe even a quick spread on a tray to cool faster.

Step 2: Mix in the Flavorful Ingredients

Transfer the drained orzo to a large bowl and add your chopped kalamata olives, diced sun-dried tomatoes, thinly sliced red onion, spinach, lemon zest, and freshly chopped basil and mint. Toss gently but thoroughly to combine everything — this step lets all those flavors start flirting with each other, and it already smells amazing.

Step 3: Dress It and Finish With Feta

Now add the ground black pepper, extra-virgin olive oil, and fresh lemon juice. Toss everything carefully so you get a nice coating without breaking up the feta too much. Sprinkle the crumbled feta on top last. I like to serve this at room temperature or chilled after resting it in the fridge for at least 30 minutes — that resting time is when all the flavors really marry, so don’t skip it!

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Pro Tips for Making Homemade Orzo Salad with Feta and Sun-Dried Tomatoes Recipe

Avoid Overcooking: Keep a close eye on the orzo as it cooks — it can go from perfectly tender to mushy quickly, and that changes the whole salad’s texture.
Use Fresh Herbs: Fresh basil and mint make a huge difference versus dried—trust me, it’s worth the extra minute chopping.
Rest Before Serving: Letting the salad rest in the fridge for at least 30 minutes really helps the flavors meld beautifully for maximum taste.
Drain Sun-Dried Tomatoes Well: If you don’t, the salad can get oily quickly, which masks all the vibrant flavors.

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

Garnishes

I love finishing this salad with an extra sprinkle of fresh herbs — a few basil leaves and mint sprigs make it look as good as it tastes. Sometimes, I add a handful of toasted pine nuts for crunch or a little extra lemon zest for a bright pop.

Side Dishes

This orzo salad pairs beautifully with grilled chicken, seared fish, or even alongside roasted vegetables. I often serve it with some crusty bread for soaking up every last bit of that lemony dressing.

Creative Ways to Present

For special occasions, I like to serve this salad in individual small glass jars or pretty bowls, garnished with microgreens. It also shines as a filling for pita pockets or as a colorful topping on a bed of greens for a heartier salad bowl experience.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge. I find the flavors continue to develop over the next day or two, making it even tastier. Just give it a gentle stir before serving as the feta and herbs might settle to the bottom.

Freezing

I don’t recommend freezing this salad because the fresh herbs and feta don’t thaw well — they lose their texture and vibrant flavors. It’s best enjoyed fresh or refrigerated.

Reheating

This salad is meant to be served cold or at room temperature, so I don’t reheat it. If you want to warm it slightly, just take it out of the fridge about 15 minutes before serving.

FAQs

Can I use a different pasta instead of orzo?

Absolutely! While orzo is great because of its small, rice-like shape, small pasta shapes like couscous, Israeli couscous, or small shells will work well too. Just keep an eye on cooking times as they may vary.
How long can I keep this salad in the fridge?

This salad stays fresh for about 3-4 days in the refrigerator when stored properly in an airtight container. The flavors might even deepen after a day or two!
Can I make this salad vegan?

Yes! Simply omit the feta cheese or substitute it with a vegan cheese alternative or avocado for creaminess. The salad will still be delicious and bright.
What’s the best way to get the sun-dried tomatoes ready?

Use sun-dried tomatoes packed in oil, drain them well, and dice finely. This avoids excess oil in your salad and lets the flavor come through perfectly without weighing it down.

Final Thoughts

This Homemade Orzo Salad with Feta and Sun-Dried Tomatoes Recipe is a staple for me when I want something quick, refreshing, and full of Mediterranean flavors. I bet once you try it, you’ll reach for it again for lunchboxes, picnic baskets, or dinner sides. I’m excited for you to make it yours — and remember, the best part is how you can tweak it to fit your tastes perfectly!

Homemade Orzo Salad with Feta and Sun-Dried Tomatoes Recipe