Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta
This refreshing Orzo Salad with Sun-Dried Tomatoes and Feta is the perfect side dish for summer cookouts or meal prepping. After making this many times, I’ve discovered the trick to keeping it crispy is to toss it right before serving. Keep reading for more tips. If you love recipes like this, you’ll also enjoy No-Bake Chocolate Peanut Butter Pie Recipe for Dessert and Dr Pepper Brownies with Rich Chocolate Sauce Recipe.
Why This Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta Is Pure Comfort
- Bursting with Mediterranean flavors
- Easy to make ahead and serve cold
- Perfect for potlucks or light dinners
What You'll Need for Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup orzo pasta
- 1/2 cup sun-dried tomatoes
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and pepper, to taste
- Optional: Red onion, thinly sliced
- Optional: Cucumber, diced
- Optional: Kalamata olives
📝 Ingredient Notes
- sun-dried tomatoes: Use oil-packed for extra flavor
🛒 Tools & Equipment I Recommend
- Good quality olive oil — Enhances the flavor of the salad → See on Amazon
- Sharp kitchen knife — Makes chopping herbs and veggies a breeze → See on Amazon
How to Make Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta
- Cook orzo: Cook orzo according to package instructions. Drain and rinse under cold water. Set aside.
- Prepare vinaigrette: In a small bowl, whisk together olive oil, vinegar, garlic, oregano, salt, and pepper.
- Combine ingredients: In a large bowl, combine orzo, sun-dried tomatoes, feta, and basil. Pour vinaigrette over the top and toss to combine.
- Add optional toppings: If using, add red onion, cucumber, or olives. Toss gently to combine.
- Serve: Serve immediately or refrigerate for up to 2 hours to let the flavors meld together.
Cook's Tips for Perfect Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta
- : For a lighter version, use less feta or omit it entirely.
- Common mistake and fix: Don't overcook the orzo. It should have a slight bite to it.
- : Make it a meal by adding grilled chicken or shrimp.
- : For a spicy kick, add a pinch of red pepper flakes to the vinaigrette.
Storing & Reheating Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: Can be made up to 2 hours ahead.
Freezing Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Not necessary.
Recipe Notes
- Chef tip: For a nut-free version, omit the pine nuts or use pumpkin seeds instead.
- Best substitution: Substitute orzo with another small pasta shape, like farfalle or fusilli.
- Make-ahead: Prepare the vinaigrette up to 2 days ahead and store in the fridge.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the salad seems dry, add a little more olive oil or vinegar.
Want to level up this recipe?
High-quality cutting board — Makes prep work a breeze and protects your countertops → Check price on Amazon
Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta
Ingredients
Main Ingredients
- 1 cup orzo pasta
- 1/2 cup sun-dried tomatoes
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh basil, chopped
Seasonings
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and pepper, to taste
Optional Toppings
- Red onion, thinly sliced
- Cucumber, diced
- Kalamata olives
Instructions
- Cook orzo: Cook orzo according to package instructions. Drain and rinse under cold water. Set aside.
- Prepare vinaigrette: In a small bowl, whisk together olive oil, vinegar, garlic, oregano, salt, and pepper.
- Combine ingredients: In a large bowl, combine orzo, sun-dried tomatoes, feta, and basil. Pour vinaigrette over the top and toss to combine.
- Add optional toppings: If using, add red onion, cucumber, or olives. Toss gently to combine.
- Serve: Serve immediately or refrigerate for up to 2 hours to let the flavors meld together.
Notes
- Chef tip: For a nut-free version, omit the pine nuts or use pumpkin seeds instead.
- Best substitution: Substitute orzo with another small pasta shape, like farfalle or fusilli.
- Make-ahead: Prepare the vinaigrette up to 2 days ahead and store in the fridge.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the salad seems dry, add a little more olive oil or vinegar.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary.
- Microwave reheat: Not necessary.
- Make ahead: Can be made up to 2 hours ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 9g
- Fat: 20g
- Carbs: 35g
- Fiber: 2g
- Sugar: 3g
- Sodium: 500mg
- Cholesterol: 20mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta FAQs
Yes, you can make it up to 2 hours ahead. However, the orzo may absorb some of the liquid, so you might need to add a little more vinaigrette before serving.
This could be due to overcooking the orzo or not using enough vinaigrette. Make sure to cook the orzo al dente and adjust the vinaigrette as needed.
No, freezing is not recommended as the orzo will become mushy and the vinaigrette will separate.
This recipe is not suitable for the air fryer as it's a cold salad.
You can use another small pasta shape, like farfalle or fusilli. For a gluten-free option, try using quinoa or couscous.
A Warm Final Note
I can’t wait for you to try Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
