This Orzo Pasta Salad with Feta and Sun-Dried Tomatoes is bright, savory, and packed with Mediterranean flavor. It features tender orzo, tangy feta, rich sun-dried tomatoes, and a zesty lemon dressing—perfect for meal prep, picnics, or a light yet satisfying side.
🧾 Ingredients (Serves 4–6)
🍝 Salad Base
- 1 cup dry orzo pasta
- 1/2 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 1/2 cup feta cheese, crumbled
- 1/2 cup cucumber, diced
- 1/3 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh parsley or basil, chopped
🥣 Lemon Herb Dressing
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder (or 1 clove fresh garlic)
- Salt & black pepper, to taste
👩🍳 Instructions
1. Cook the Orzo
- Boil orzo in salted water until al dente (8–10 minutes).
- Drain and rinse under cold water to cool.
2. Prepare Ingredients
- Chop sun-dried tomatoes, cucumber, onion, and herbs.
3. Make the Dressing
- Whisk olive oil, lemon juice, mustard, garlic, and seasonings until well combined.
4. Combine Everything
- In a large bowl, mix orzo, sun-dried tomatoes, feta, veggies, and herbs.
- Pour dressing over and toss gently.
5. Chill & Serve
- Refrigerate for 20–30 minutes before serving for best flavor.
💡 Tips for Best Results
- Use oil-packed sun-dried tomatoes for richer flavor
- Don’t overcook orzo—it should stay slightly firm
- Add feta last to keep it from breaking too much
- Taste and adjust lemon and salt before serving
🔁 Variations
- Protein boost: Add grilled chicken, shrimp, or chickpeas
- Extra Mediterranean: Add olives or artichokes
- Creamier version: Add a spoon of Greek yogurt
- Low-carb option: Swap orzo for cauliflower rice
🍽️ Serving Ideas
- Perfect for BBQs, picnics, and light lunches
- Serve with grilled chicken, fish, or lamb
- Great as a fresh make-ahead side dish
🔥 Final Thoughts
This Orzo Pasta Salad with Feta & Sun-Dried Tomatoes is fresh, tangy, and full of bold Mediterranean flavor, making it a simple yet elegant dish for any occasion 🥗🍝✨