Perfect Orzo Pasta Salad With Feta and Sun-Dried Tomatoes – Mediterranean Side Dish Recipe

Warm Introduction

Light, refreshing, and bursting with Mediterranean flair, Orzo Pasta Salad with Feta and Sun-Dried Tomatoes is the kind of dish that instantly brightens your table. Imagine tender rice-shaped pasta tossed with tangy feta, chewy-sweet sun-dried tomatoes, and fresh herbs, all brought together with a zesty olive oil and lemon dressing. It’s simple, vibrant, and irresistibly satisfying.

This salad is perfect for gatherings, picnics, or weeknight dinners. It travels well, tastes even better after chilling, and pairs beautifully with grilled meats or seafood. Whether you’re hosting friends or prepping a quick family meal, orzo pasta salad delivers flavor and freshness without fuss.

What is Orzo Pasta Salad?

Orzo is a small, rice-shaped pasta that’s incredibly versatile. Though it looks like rice, it cooks like pasta, making it ideal for salads, soups, and side dishes. In Mediterranean cuisine, orzo often appears in light, refreshing dishes that highlight seasonal produce and bold flavors.

Orzo pasta salad is especially popular in summer, when cold pasta salads shine as easy, make-ahead meals. The Mediterranean version combines staples like olive oil, lemon, herbs, and cheese for a dish that’s both wholesome and flavorful.

Feta cheese adds tangy creaminess, while sun-dried tomatoes bring chewy sweetness and depth. Together, they elevate the salad from simple to unforgettable. It’s a dish that balances textures and flavors beautifully, making it a go-to for potlucks, picnics, and casual dinners.

Key Ingredients & Their Role

• Orzo pasta: The versatile base. Its small size makes it perfect for salads, absorbing dressing while staying light.
• Feta cheese: Adds tangy, creamy contrast to the chewy pasta and sweet tomatoes.
• Sun-dried tomatoes: Provide bursts of sweetness and chewiness, balancing the tang of feta.
• Fresh herbs (parsley, basil): Brighten the dish with freshness and aroma.
• Olive oil and lemon dressing: A Mediterranean staple that ties everything together with richness and acidity.

Tip: Use high-quality olive oil for the best flavor—it makes a noticeable difference.

Step-by-Step Recipe Instructions

1. Cook orzo: Bring a pot of salted water to a boil. Add orzo and cook until al dente (about 8–10 minutes). Drain and rinse lightly under cool water to prevent sticking.
2. Prepare dressing: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 minced garlic clove, salt, and pepper.
3. Combine ingredients: In a large bowl, add cooked orzo, crumbled feta, chopped sun-dried tomatoes, and fresh herbs.
4. Toss salad: Pour dressing over mixture and toss until evenly coated.
5. Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve: Garnish with extra herbs or a sprinkle of lemon zest before serving.

Expert tip: Rinse orzo lightly after cooking to prevent clumping, but don’t over-rinse or you’ll lose flavor.

Cooking Methods Compared

• Traditional stovetop cooking: The classic method—boil orzo, drain, and toss with dressing. Pros: reliable, easy. Cons: requires cooling time.
• One-pot method: Cook orzo directly in broth, then add dressing while warm. Pros: deeper flavor, fewer dishes. Cons: dressing may absorb unevenly if not tossed thoroughly.
• Make-ahead chilled salad method: Prepare salad in advance and chill overnight. Pros: flavors meld beautifully, perfect for gatherings. Cons: pasta may absorb dressing and dry out—add a splash of olive oil before serving.

Each method has its strengths. Stovetop is straightforward, one-pot adds depth, and make-ahead is ideal for entertaining.