Perfect Orzo Pasta Salad With Feta And Sun Dried Tomatoes – Mediterranean Side Dish
Fresh, tangy, and satisfying—this orzo pasta salad with feta and sun-dried tomatoes is a Mediterranean-inspired dish that’s perfect for any occasion. With tender orzo, creamy feta, savory sun-dried tomatoes, and a zesty vinaigrette, it’s a refreshing recipe for picnics, potlucks, or weeknight dinners.
Equipment
- Large pot
- Mixing bowl
- Colander
- Knife and cutting board
- Whisk
- Measuring Cups and Spoons
Ingredients
- 1½ cups orzo pasta
- ½ cup feta cheese, crumbled
- ½ cup sun-dried tomatoes (oil-packed, chopped)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¼ cup red onion, finely sliced (optional)
- 2 tbsp fresh parsley or basil, chopped
Dressing:
- ¼ cup olive oil
- 2 tbsp lemon juice or vinegar
- 1 clove garlic, minced
- Salt and pepper, to taste
- Optional: olives, chickpeas, or extra herbs
Instructions
- Cook Orzo: Boil in salted water until al dente (about 8–10 minutes).
- Drain & Cool: Rinse under cold water or let cool naturally.
- Prep Ingredients: Chop vegetables, herbs, and sun-dried tomatoes.
- Make Dressing: Whisk olive oil, lemon juice, garlic, salt, and pepper until smooth.
- Combine Ingredients: Toss cooled orzo with vegetables, herbs, and add-ins.
- Add Feta: Gently fold in crumbled feta.
- Toss with Dressing: Coat evenly.
- Chill or Rest: Let sit 20–30 minutes for flavors to meld.
- Taste & Adjust: Add more seasoning if needed.
- Serve: Garnish with fresh herbs or extra feta.
- Important: Don’t overcook the orzo—it should stay slightly firm for the best texture.
Notes
- Cook orzo al dente for the best texture.
- Use fresh herbs for brightness and flavor.
- Balance acidity and salt carefully.
- Don’t overdress—keep it light and refreshing.
- Chill before serving for deeper flavor.
- Best enjoyed within 3–4 days; refresh with extra olive oil or lemon juice before serving.