Perfect Orzo Pasta Salad With Feta and Sun-Dried Tomatoes – Mediterranean Side Dish Recipe
This perfect orzo pasta salad with feta and sun-dried tomatoes is a refreshing Mediterranean-inspired dish. Tender orzo pasta is tossed with tangy feta, savory sun-dried tomatoes, and fresh herbs, all brought together with a light dressing. It’s easy to make, full of flavor, and perfect as a side dish for picnics, potlucks, or healthy weeknight dinners!
Equipment
- Large pot for boiling pasta
- Colander
- Mixing bowls
- Whisk
- Serving bowl
Ingredients
- 1 lb (16 oz) orzo pasta
- 1 cup sun-dried tomatoes, chopped
- 1 cup feta cheese, crumbled
- ½ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- 3 tbsp olive oil (high-quality)
- 2 tbsp fresh lemon juice
- 1 garlic clove, minced
- Salt & pepper to taste
Instructions
- Cook orzo: Bring salted water to a boil. Add orzo and cook until al dente (8–10 minutes). Drain and rinse lightly under cool water to prevent sticking.
- Prepare dressing: Whisk olive oil, lemon juice, garlic, salt, and pepper in a small bowl.
- Combine ingredients: In a large mixing bowl, add cooked orzo, sun-dried tomatoes, feta, parsley, and basil.
- Toss salad: Pour dressing over mixture and toss until evenly coated.
- Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve: Garnish with extra herbs or lemon zest before serving.
- Expert tip: Rinse orzo lightly after cooking to prevent clumping, but don’t over-rinse or you’ll lose flavor.
Notes
- Protein boost: Add grilled chicken, shrimp, or chickpeas for a heartier meal.
- Vegetable variation: Roasted zucchini, peppers, or cucumbers add freshness and depth.
- Storage: Keeps 3–4 days in fridge; refresh with extra olive oil and lemon before serving.
- Gluten-free option: Use gluten-free orzo made from rice or corn.
- Pro tip: Always use high-quality olive oil for the best Mediterranean flavor.