This Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes is tangy, fresh, and a little cheeky exactly what you want when you need a quick, feel-good meal. The orzo is tender and slightly chewy, the sun-dried tomatoes add sweet, concentrated tomato punch, and the feta brings a salty, creamy finish. Fresh basil and mint lift the whole dish so it never feels heavy.
Top reasons to make it:
- It comes together fast and keeps well for lunches.
- It uses pantry-friendly ingredients with a few fresh herbs.
- It works as a light main or a colorful side for gatherings.
Why You’ll Love This Recipe
- Ready in about 30–40 minutes
- Made with pantry staples and simple fresh herbs
- Great for weekly meal prep and packable lunches
- Full of bold Mediterranean flavors
Ingredients of Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes
- 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
Step-by-Step Instructions of Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes
- Bring 2 qt water and 1/2 tsp salt to a boil in a large pot.
- Add 1 lb orzo and cook until al dente (check package, usually 8–10 minutes).
- Drain the orzo and rinse under cold water to stop cooking and cool the pasta. Shake well to remove excess water.
- Place the cooled orzo in a large bowl. Add 1/2 lb kalamata olives (pitted and chopped) and 1/2 cup chopped red onion.
- Stir in 12 oz sun-dried tomatoes in oil (drained and diced) and 1 cup thinly sliced spinach.
- Add 3 tbsp fresh basil and 3 tbsp fresh mint, then sprinkle 1/2 tsp ground black pepper over the salad.
- Whisk together 3 tbsp extra-virgin olive oil, 3 tbsp fresh lemon juice, and zest from 1 lemon. Pour over the orzo and toss until everything is coated.
- Gently fold in 1/3 lb crumbled feta, leaving a few crumbles to scatter on top when serving. Taste and adjust salt, pepper, or lemon if needed.
- Chill for at least 20–30 minutes to let flavors meld, or serve right away for a room-temperature salad.
Tips for Success
- Don’t overcook the orzo; it should be slightly firm to the bite.
- Rinse the orzo under cold water to stop cooking and keep grains separate.
- Use sun-dried tomatoes in oil for extra flavor, or rehydrate dry ones in hot water if needed.
- Add the feta last and fold gently so it stays in chunks and doesn’t turn mushy.
Substitutions & Variations of Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes
To Make It Vegan/Gluten-Free:
- For vegan: replace feta with a plant-based feta or crumbled firm tofu seasoned with lemon and salt.
- For gluten-free: use a gluten-free orzo made from rice or corn, or swap in short-grain quinoa.
Variations:
- Add cucumber and toasted pine nuts for crunch.
- Stir in cooked chickpeas or grilled chicken for more protein.
- Swap mint for dill or parsley if you prefer.
- For a warm, baked twist, try this warm baked feta pasta idea and serve it alongside the salad.
Storage Instructions of Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes
Refrigerator: Store in an airtight container for up to 3–4 days. Give it a quick toss before serving; you may want to add a splash of lemon or olive oil to freshen it.
Freezer: Not recommended freezing changes the texture of the orzo and greens. If you must freeze, leave out the spinach and feta, freeze the base for up to 1 month, and add fresh ingredients after thawing.
Make-Ahead: Cook the orzo and chop the vegetables a day ahead. Store components separately and toss together the day you serve for the freshest texture.
Frequently Asked Questions (FAQ) of Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes
Can I make this ahead for a party?
Yes make it the day before and chill. Add extra herbs and a little lemon just before serving for brightness.
What if I only have dry sun-dried tomatoes?
Soak them in hot water for 10 minutes, drain, then dice. Or toss them in a little olive oil to soften before adding.
How do I keep the salad from getting soggy?
Rinse and cool the orzo well, and toss with the dressing right before serving or keep dressing separate for long storage.
Final Toughts
Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes hits the sweet spot: easy to pull together, bright in flavor, and built for busy days or easy entertaining. It’s a great choice when you want something that feels special without fuss leave a comment below and give the recipe a star rating to let others know how it turned out.
Print
Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes
A tangy and fresh orzo pasta salad featuring feta, sun-dried tomatoes, and vibrant herbs, perfect for quick meals and gatherings.
- Total Time: 30 minutes
- Yield: 4 servings
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
Instructions
- Bring 2 qt water and 1/2 tsp salt to a boil in a large pot.
- Add 1 lb orzo and cook until al dente (check package, usually 8–10 minutes).
- Drain the orzo and rinse under cold water to stop cooking and cool the pasta. Shake well to remove excess water.
- Place the cooled orzo in a large bowl. Add 1/2 lb kalamata olives (pitted and chopped) and 1/2 cup chopped red onion.
- Stir in 12 oz sun-dried tomatoes in oil (drained and diced) and 1 cup thinly sliced spinach.
- Add 3 tbsp fresh basil and 3 tbsp fresh mint, then sprinkle 1/2 tsp ground black pepper over the salad.
- Whisk together 3 tbsp extra-virgin olive oil, 3 tbsp fresh lemon juice, and zest from 1 lemon. Pour over the orzo and toss until everything is coated.
- Gently fold in 1/3 lb crumbled feta, leaving a few crumbles to scatter on top when serving. Taste and adjust salt, pepper, or lemon if needed.
- Chill for at least 20–30 minutes to let flavors meld, or serve right away for a room-temperature salad.
Notes
Store in an airtight container for up to 3–4 days. Freezing is not recommended as it changes the texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian