Homemade Orzo Salad with Feta and Sun-Dried Tomatoes Recipe

If you’re on the hunt for a fresh, vibrant, and absolutely delicious pasta salad, you’ve got to try my Homemade Orzo Salad with Feta and Sun-Dried Tomatoes Recipe. This salad feels like summer in a bowl — bright lemony notes, salty feta, and that perfect tang from sun-dried tomatoes. Plus, it’s insanely easy and versatile, making it a go-to anytime I want a dish that’s both flavorful and fuss-free. Stick around, because I’m about to share all my best tips so you nail it every time!

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Ingredients & Why They Work

The magic behind this Homemade Orzo Salad with Feta and Sun-Dried Tomatoes Recipe lies in using fresh and flavorful ingredients that complement each other without any extra fuss. Each one brings a unique texture or zing, and together they make the salad vibrant and satisfying. When you shop, look for good-quality sun-dried tomatoes and fresh herbs — they really elevate the dish.

• Orzo: This tiny pasta cooks quickly and has just the right bite for salads. Be sure to drain it well so your salad won’t turn soggy.
• Kalamata Olives: The briny punch from olives adds depth and ties the whole salad together.
• Red Onion: Adds a mild sharpness; soaking slices in cold water for a few minutes mellows the bite if desired.
• Sun-Dried Tomatoes: These provide a chewy texture and an intense tomato flavor that’s a game changer.
• Spinach: Fresh and tender leaves add a lovely green freshness without overpowering the other flavors.
• Fresh Basil & Mint: Bright herbs bring life and complexity — don’t skimp here!
• Lemon (juice and zest): The zingy fresh lemon ties the whole salad together with brightness and acidity.
• Extra-Virgin Olive Oil: Go for a fruity, high-quality one, which coats everything beautifully.
• Feta Cheese: Creamy, salty crumbles balance the acidity and add richness.
• Black Pepper: Freshly ground for just the right kick.

Make It Your Way

This salad is like a blank canvas — once you get the basics down, you can easily swap things out to suit your mood or what’s in your fridge. I often try different herbs or toss in some toasted pine nuts for crunch, and honestly, it never disappoints.

• Variation: Once, I swapped the kalamata olives for capers, and it gave the salad a tangier punch that was so refreshing.
• Dietary Options: To make it vegan, swap feta for a good dairy-free cheese or add in firm tofu cubes seasoned with lemon and oregano.
• Add-Ins: Roasted red peppers or artichoke hearts make great additions if you want more veggies.

Step-by-Step: How I Make Homemade Orzo Salad with Feta and Sun-Dried Tomatoes Recipe

Step 1: Cook the Orzo Perfectly

Start by bringing 2 quarts of water and half a teaspoon of salt to a rolling boil in a heavy saucepan. Add the orzo and cook it according to the package instructions — usually about 8-10 minutes — until tender but still slightly firm. Drain the orzo very well using a fine mesh colander to ensure there’s no excess water that could make the salad watery. Lightly fluff the orzo with a fork to prevent clumping and set aside to cool slightly.

Step 2: Mix in the Flavor Bombs

Transfer the drained orzo to a large serving bowl. Add the chopped kalamata olives, sliced red onion, diced sun-dried tomatoes, thinly sliced spinach, grated lemon zest, and the freshly cut basil and mint. Give everything a gentle toss to combine and begin letting those flavors mingle. This is where it starts smelling heavenly!

Step 3: Dress and Finish with Feta

Season the mix with freshly ground black pepper, then drizzle in 3 tablespoons each of extra-virgin olive oil and fresh lemon juice. Add the crumbled feta cheese last, mixing gently to avoid breaking it down too much. You want those satisfying chunks of feta scattered throughout. I like to let the salad sit at room temperature briefly, then chill it in the fridge for at least 30 minutes — this rest time lets all the flavors fully come together, which you don’t want to skip!

How to Serve Homemade Orzo Salad with Feta and Sun-Dried Tomatoes Recipe

Garnishes

I love topping this salad with a few fresh basil leaves or a sprinkle of extra crumbled feta just before serving for a pretty pop of color and more creamy tang. Sometimes, a quick dusting of cracked black pepper or even a drizzle of good-quality olive oil adds just the right finishing touch.

Side Dishes

This orzo salad pairs beautifully with grilled chicken, shrimp, or even falafel for a vegetarian option. It’s also fantastic alongside a light soup or as part of a mezze platter with pita bread and hummus if you’re entertaining.

Creative Ways to Present

For special occasions, try serving this salad in individual glass jars or small bowls layered with the herbs and feta on top for a colorful, elegant presentation. I once brought it to a picnic in a big trifle bowl which was a hit and made it easy for folks to help themselves!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps wonderfully for 2-3 days. The flavors deepen after a day, making leftovers almost better than fresh! Just be sure to give it a quick stir before serving.

Freezing

I don’t recommend freezing this salad because the fresh herbs and feta don’t hold up well—freezing can make textures a bit off and flavors muted.

Reheating

This salad tastes best cold or at room temperature, so I usually don’t reheat it. If you want to warm it slightly, just let it sit at room temperature for 20 minutes or gently toss it in a warm bowl—avoid microwaving or heating directly to keep the fresh flavors alive.

FAQs

Final Thoughts

This Homemade Orzo Salad with Feta and Sun-Dried Tomatoes Recipe is one of those dishes I always go back to because it’s so easy, versatile, and reliably delicious. Whether you’re prepping for a casual lunch, potluck, or just a bright side to dinner, it’s full of fresh flavor with minimal effort. I hope you make it a favorite too — trust me, it’s a keeper that you’ll want to make again and again!

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