Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta
Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta is a summer favorite. After making this many times, I’ve perfected the balance of flavors. The crisp orzo and melty feta make this salad irresistible. If you love recipes like this, you’ll also enjoy Creamy Mushroom Risotto Recipe and Easy One-Pan Lemon Chicken and Rice Dinner Recipe.
Why This Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta Is Pure Comfort
- Easy to make with simple ingredients
- Bursting with Mediterranean flavors
- Perfect for cookouts and potlucks
- Better than takeout and ready in 20 minutes
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.
- Orzo pasta
- Sun-dried tomatoes
- Feta cheese
- Red onion
- Fresh parsley
- Olive oil
- Red wine vinegar
- Garlic
- Salt
- Black pepper
- Optional: Kalamata olives
- Optional: Cucumber
- Optional: Artichoke hearts
📝 Ingredient Notes
- Sun-dried tomatoes: Use oil-packed for extra flavor.
🛒 Tools & Equipment I Recommend
- Good quality olive oil — Enhances the Mediterranean flavors → See on Amazon
- Sharp kitchen knife — Makes prep work 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.
- Prepare ingredients: Chop sun-dried tomatoes, red onion, and fresh parsley. Crumble feta.
- Make dressing: Whisk together olive oil, red wine vinegar, minced garlic, salt, and black pepper.
- Assemble salad: In a large bowl, combine cooked orzo, sun-dried tomatoes, red onion, fresh parsley, and feta. Pour dressing over the top and toss to combine.
Cook's Tips for Perfect Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta
- Common mistake and fix: Don't overcook the orzo. It should have a slight bite to it. If it's too soft, your salad will be soggy.
- Substitution tip: For a gluten-free version, use quinoa or rice instead of orzo.
- Make-ahead tip: You can make this salad ahead of time, but add the feta just before serving to prevent it from getting too soft.
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 3 days. Make-ahead tip: You can make this salad ahead of time, but add the feta just before serving.
Freezing Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta
Not suitable for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Gently reheat in the microwave if needed.
Recipe Notes
- Chef tip: Toasting the orzo before cooking can add a nice nutty flavor.
- Best substitution: For a gluten-free version, use quinoa or rice instead of orzo.
- Make-ahead: You can make this salad ahead of time, but add the feta just before serving.
- Scaling: This recipe is easy to scale up or down depending on your needs.
- Troubleshooting: If your salad is too dry, add a little more olive oil and vinegar. If it's too wet, add more orzo or let it sit for a while to absorb some of the liquid.
Want to level up this recipe?
Good quality olive oil — Enhances the Mediterranean flavors → Check price on Amazon
Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta
Ingredients
Main Ingredients
- Orzo pasta
- Sun-dried tomatoes
- Feta cheese
- Red onion
- Fresh parsley
Seasonings
- Olive oil
- Red wine vinegar
- Garlic
- Salt
- Black pepper
Optional Toppings
- Kalamata olives
- Cucumber
- Artichoke hearts
Instructions
- Cook orzo: Cook orzo according to package instructions. Drain and rinse under cold water.
- Prepare ingredients: Chop sun-dried tomatoes, red onion, and fresh parsley. Crumble feta.
- Make dressing: Whisk together olive oil, red wine vinegar, minced garlic, salt, and black pepper.
- Assemble salad: In a large bowl, combine cooked orzo, sun-dried tomatoes, red onion, fresh parsley, and feta. Pour dressing over the top and toss to combine.
Notes
- Chef tip: Toasting the orzo before cooking can add a nice nutty flavor.
- Best substitution: For a gluten-free version, use quinoa or rice instead of orzo.
- Make-ahead: You can make this salad ahead of time, but add the feta just before serving.
- Scaling: This recipe is easy to scale up or down depending on your needs.
- Troubleshooting: If your salad is too dry, add a little more olive oil and vinegar. If it's too wet, add more orzo or let it sit for a while to absorb some of the liquid.
Storage
- Fridge: Store in an airtight container in the fridge for up to 3 days.
- Freezer: Not suitable for freezing.
- Oven reheat: Not necessary.
- Microwave reheat: Gently reheat in the microwave if needed.
- Make ahead: You can make this salad ahead of time, but add the feta just before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 18g
- Carbs: 38g
- Fiber: 3g
- Sugar: 4g
- Sodium: 700mg
- Cholesterol: 25mg
- 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, but add the feta just before serving to prevent it from getting too soft.
You may have used too much orzo or not enough dressing. Try adding a little more olive oil and vinegar next time.
No, freezing will make the orzo mushy and the feta crumbly.
No, the air fryer is not suitable for cooking orzo or making this salad.
You can use cherry tomatoes or regular tomatoes, but they won't have the same intense flavor.
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!
