A bright, tangy pasta salad that works as a picnic hero or a weeknight side.
Fresh herbs and lemon cut through salty feta and olives.
This orzo salad is quick, forgiving, and stores well for easy lunches.
Try pairing it with a warm grain bowl or a light protein for a full meal.
If you love Mediterranean flavors, this recipe will fit nicely into your rotation.
For another feta-forward side, see my take on creamy gnocchi with spinach and feta for pairing ideas.
Why You’ll Love This Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes
- Bursting Mediterranean flavors in every bite.
- Fast to make and keeps well for lunches.
- Balanced acidity from lemon and sun-dried tomatoes.
- Textural contrast of tender orzo, chewy tomatoes, and creamy feta.
- Herb-forward and customizable to what’s in your pantry.
- Great make-ahead side for potlucks and BBQs.
This salad is lively and layered. Bright lemon and tangy sun-dried tomatoes meet briny kalamata olives and salty, creamy feta. The orzo gives a soft, almost rice-like base while spinach and herbs add freshness and lift.
"Five stars! I made this for a summer potluck and people kept asking for the recipe. It’s fresh, easy, and the lemon really sings." — A happy reader
Key Ingredients for Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes
Orzo
Orzo is a small, rice-shaped pasta that absorbs dressing and holds herbs well. Buy good-quality durum wheat orzo for a firm texture; avoid very cheap orzo that turns mushy. If you substitute, short pastas like acini di pepe or small shells work, but cook times and mouthfeel will change.
Sun-dried tomatoes in oil
Tomatoes preserved in oil add concentrated umami and a silky mouthfeel. Choose tomatoes packed in oil (not dry-packed) for the best texture; drain and roughly dice them, reserving a bit of oil if you want more richness in the dressing. If you only have dry-packed tomatoes, rehydrate them in warm water for 10–15 minutes and toss in a little olive oil.
Feta cheese
Feta brings tang and creaminess that brightens the whole salad. Use a block of feta and crumble it yourself for best texture and larger, satisfying chunks. If you swap out feta for goat cheese, expect a softer, creamier result; for a dairy-free option, use a firm plant-based feta or toasted nuts for salt and texture.
Kalamata olives
Kalamata olives add a deep, fruity brine that anchors the salad. Buy pitted olives for convenience and chop them coarsely so their flavor disperses without overpowering. If you substitute with green olives, the salad will be brighter and less fruity; capers can be used sparingly for a punch of brine.
Full Ingredient List for Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes
- 2 qt water
- 1/2 tsp salt (for boiling)
- 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 for Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes
Step 1: Cook the orzo until al dente by bringing water and salt to a rolling boil.
Add the orzo to the boiling, salted water and cook for 8–10 minutes until al dente. Drain the orzo in a colander and rinse under cool running water to stop the cooking and remove surface starch.
Pro Tip: The cooked orzo should be tender with a tiny bite in the center and separate grains, not a sticky clump.
Step 2: Prepare the olives, onion, sun-dried tomatoes, spinach, basil, mint, feta, and lemon zest.
Chop the kalamata olives, dice the drained sun-dried tomatoes, thinly slice the spinach, finely cut the basil and mint, and crumble the feta. Grate the lemon zest and measure out the red onion and pepper so everything’s ready to toss.
Pro Tip: You should see vivid red tomato pieces, deep purple olives, and bright green herbs; the colors should pop together.
Step 3: Make the dressing by whisking together olive oil, lemon juice, black pepper, and salt.
Whisk the extra-virgin olive oil with fresh lemon juice, a touch of salt, and freshly ground black pepper until emulsified. Taste and adjust for balance; you want lively lemon and a smooth olive oil finish.
Pro Tip: The dressing should look glossy and pale; when whisked properly it will cling lightly to a spoon.
Step 4: In a large bowl, combine the cooled orzo with olives, onions, sun-dried tomatoes, spinach, basil, mint, feta, lemon zest, and the dressing. Toss gently.
Pour the dressing over the cooled orzo and vegetables, and fold everything together with a large spoon until evenly coated. Be gentle to keep feta chunks intact and herbs from bruising.
Pro Tip: The salad should look evenly dotted with herbs and feta; no large pockets of dry pasta.
Step 5: Chill for at least 30 minutes before serving, or serve warm.
Refrigerate for 30 minutes to allow flavors to meld, or serve immediately if you prefer a warmer, softer herb profile. Give the salad one last gentle toss before plating and adjust seasoning if needed.
Pro Tip: After chilling, the salad will smell lemon-fresh and taste more integrated; herbs will be bright but not raw.
Expert Tips for Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes
- Resting time matters: chilling 30–60 minutes deepens flavor, but serve within 24–48 hours for peak freshness.
- Temperature tip: cool the orzo to room temperature before dressing to prevent wilting herbs and soggy spinach.
- Texture troubleshooting: if the salad becomes gummy, rinse the orzo thoroughly and toss with a little extra oil to separate grains.
- Equipment tips: use a large mixing bowl and a flat, wide spoon for gentle folding to preserve feta texture and herb brightness.
- Herb handling: add delicate herbs (mint, basil) toward the end to keep them vibrant and aromatic.
- Common mistake: over-salting early — feta and olives are salty, so season judiciously at the end.
- Make-ahead strategy: assemble without delicate herbs and toss them in just before serving for maximum vibrancy.
- Dressing adjustment: if the salad is too acidic after chilling, stir in an extra tablespoon of olive oil to balance.
In case you want more ideas on working with sun-dried tomatoes in creamy formats, check out my notes on sun-dried tomato pasta for inspiration.
Storage & Freezing for Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes
Fridge storage: Transfer the salad to an airtight container and refrigerate. Best eaten within 3–4 days for texture and flavor. Use a shallow container for faster cooling and less condensation.
Freezer storage: This salad does not freeze well because feta and fresh herbs change texture after thawing. Avoid freezing if you want crisp spinach and bright herbs.
Thawing and reheating: If you must freeze components, freeze cooked orzo separately without dressing for up to 1 month. Thaw overnight in the fridge and refresh with lemon, oil, and fresh herbs. Reheat gently in a skillet with a splash of water, then add fresh ingredients.
Containers and timing: Use BPA-free airtight containers or glass jars. Cool the salad to room temperature before sealing to prevent condensation, then refrigerate within two hours of making. For meal prep, portion into single-serve containers for 3–4 days of ready lunches.
For long-term feta handling tips in similar dishes, see my guide to storing and using feta-forward sides.
Variations & Substitutions for Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes
Mediterranean Chickpea Boost
Add a can of rinsed chickpeas and reduce orzo by 1/2 cup. This makes the salad heartier and adds protein for a vegetarian main course.
Grilled Vegetable Version
Toss in grilled zucchini and red peppers and omit spinach for a smokier, summer-forward salad. The char adds complexity and pairs beautifully with basil and mint.
Caprese-Inspired Swap
Replace kalamata olives and mint with halved cherry tomatoes and fresh mozzarella pearls for a caprese twist. The result is sweeter and creamier with a milder olive profile.
Greens-Forward Meal
Double the spinach and add arugula, then serve on a bed of mixed greens for a salad-as-entree option. Expect a brighter, pepperier bite; add a handful of toasted pine nuts for crunch.
For ideas on pairing spinach and feta in richer preparations, explore classic combinations in my post about spinach and feta pairings.
Frequently Asked Questions About Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes
Q: Can I make this salad gluten-free?
A: Yes — substitute gluten-free orzo or use a small gluten-free pasta like rice-shaped quinoa pasta. Cook it according to package directions and cool fully before combining. Note that cooking times will vary, and some GF pastas can be fragile so handle gently.
Q: How long will this salad keep in the refrigerator?
A: Stored in an airtight container, it stays best for 3–4 days. Herbs will darken over time and spinach can wilt; refresh with a squeeze of lemon and a drizzle of olive oil before serving to revive flavors.
Q: Can I use sun-dried tomatoes that are dry-packed?
A: You can, but rehydrate them in warm water for 10–15 minutes, then toss in a bit of olive oil. Dry-packed tomatoes are chewier and less oily; rehydration restores supple texture and helps distribute flavor.
Q: Is it better to use block feta or pre-crumbled feta?
A: Block feta yields larger, creamier chunks and a fresher flavor. Pre-crumbled feta can be drier and saltier because of added preservatives. If using pre-crumbled, rinse lightly and use a bit less salt elsewhere.
Q: How can I keep the herbs from turning brown?
A: Add delicate herbs at the last minute, and toss the salad gently. Store in an airtight container with a paper towel on top to absorb excess moisture, and consume within a couple of days for best color.
Final Thoughts on Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes
This Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes is a reliable, flavor-packed side that’s easy to scale and customize. Leave a star rating in the recipe card below and pin this to Pinterest if you enjoyed it.
For additional takes and inspirations, see a close variation at Orzo Salad with Sundried Tomatoes and Feta – The Seasoned Skillet, a family-style version at Orzo Pasta Salad with Feta and Sun Dried Tomatoes – Family Spice, and a lighter Mediterranean spin at Mediterranean Orzo Salad Recipe – The Healthy Maven.
Orzo Pasta Salad with Feta and Sun Dried Tomatoes
Ingredients
Pasta and Base Ingredients
- 1 lb orzo A small, rice-shaped pasta.
- 2 qt water For boiling the orzo.
- 1/2 tsp salt For boiling water.
Salad Components
- 1/2 lb kalamata olives, pitted and chopped Adds deep, fruity brine.
- 1/2 cup chopped red onion Provides crunch and flavor.
- 12 oz sun-dried tomatoes in oil, drained and diced Adds umami and richness.
- 1 cup spinach, sliced thin For freshness.
- 3 tbsp fresh basil, thinly cut Adds herbal brightness.
- 3 tbsp fresh mint, thin strips Provides a refreshing flavor.
- 1/3 lb feta cheese, crumbled Offers tang and creaminess.
Dressing Ingredients
- 3 tbsp extra-virgin olive oil Main fat component.
- 3 tbsp fresh lemon juice Adds brightness.
- 1/2 tsp black pepper, ground For seasoning.
Instructions
Cooking the Orzo
- Bring water and salt to a rolling boil.
- Add the orzo and cook for 8–10 minutes until al dente.
- Drain and rinse the orzo under cool running water.
Preparing the Ingredients
- Chop the olives, dice the sun-dried tomatoes, slice the spinach, and crumble the feta. Measure out the onion and pepper.
Making the Dressing
- Whisk together olive oil, lemon juice, black pepper, and salt until emulsified.
Combining the Salad
- In a large bowl, combine the cooled orzo with all prepared ingredients and the dressing.
- Toss gently to combine, ensuring feta remains intact.
Chilling and Serving
- Chill the salad for at least 30 minutes before serving, or serve warm.
