Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes – FlirtyFood

Pasta salad is one of those dishes I always turn to when I need to feed a crowd or bring something to a potluck. It’s filling, easy to make ahead, and everyone seems to love it. But I got tired of the same old mayo-heavy versions that sit like a brick in your stomach.

That’s when I discovered orzo pasta salad. The tiny rice-shaped pasta feels lighter than regular pasta, but it still fills you up. I toss it with tangy feta cheese and sun dried tomatoes for a Mediterranean twist that makes it feel a little fancy without any extra work.

The best part? You can make this whole thing the night before. Actually, it tastes better after it sits in the fridge for a few hours. The flavors get to know each other, and I get to cross one thing off my to-do list early. Win-win.

Image: flirtyfood.com / All Rights reserved

Delicious Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes recipe with step-by-step instructions.

Prep Time 8 minutes mins

Cook Time 17 minutes mins

Total Time 25 minutes mins

Servings 4

Calories 2775 kcal

Ingredients

For the orzo pasta:

• 2 qt water
• 1/2 tsp salt
• 1 lb orzo

For the mix-ins and dressing:

• 1/2 lb kalamata olives, pitted and chopped
• 1/2 cup chopped red onion
• 12 oz sun-dried tomatoes in oil, drained and diced
• 1 cup spinach, sliced thin
• 3 tbsp fresh basil, thinly cut
• 3 tbsp fresh mint, thin strips
• 1/2 tsp black pepper, ground
• 3 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice
• zest from 1 lemon, grated
• 1/3 lb feta cheese, crumbled

Instructions

• In a heavy saucepan, bring the water and salt to a boil. Add the orzo to the boiling water and cook according to the package directions until tender. Once cooked, drain the orzo well in a colander, making sure there’s no excess water left.
• Transfer the drained orzo from Step 1 to a large serving bowl. Add the chopped kalamata olives, red onion, sun-dried tomatoes, sliced spinach, grated lemon zest, and the freshly cut basil and mint. Mix everything well so the flavors start to combine and the ingredients are evenly distributed.
• Add the ground black pepper, extra-virgin olive oil, fresh lemon juice, and crumbled feta cheese to the orzo and vegetable mixture from Step 2. Toss gently to combine everything without breaking up the feta too much. Serve the salad at room temperature or chill it in the refrigerator until ready to serve. I find that letting it rest for at least 30 minutes in the fridge helps all the flavors meld together beautifully.

Crowd-Pleasing Mediterranean Flavors

• Crowd-pleasing side dish – Whether you’re hosting a barbecue or bringing something to share, this colorful pasta salad always gets compliments and empty bowls.
• Mediterranean flavors – The combination of feta cheese, sun dried tomatoes, kalamata olives, and fresh herbs brings those bright, fresh tastes that make every bite satisfying.
• Fresh herb goodness – The basil and mint add a pop of freshness that makes this pasta salad feel light and summery, even when served alongside heavier dishes.
• Quick and easy preparation – This pasta salad comes together in just 20-30 minutes, making it perfect for busy weeknights or when you need a side dish in a hurry.
• Perfect for meal prep – This salad actually gets better as it sits, so you can make it ahead for lunches, potlucks, or barbecues without any stress.

Image: flirtyfood.com / All Rights reserved

What’s In the Salad

For the orzo pasta:

• 2 qt water
• 1/2 tsp salt
• 1 lb orzo

For the mix-ins and dressing:

• 1/2 lb kalamata olives, pitted and chopped
• 1/2 cup chopped red onion
• 12 oz sun-dried tomatoes in oil, drained and diced
• 1 cup spinach, sliced thin
• 3 tbsp fresh basil, thinly cut
• 3 tbsp fresh mint, thin strips
• 1/2 tsp black pepper, ground
• 3 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice
• Zest from 1 lemon, grated
• 1/3 lb feta cheese, crumbled

How to Make the Salad

• 2 qt water
• 1/2 tsp salt
• 1 lb orzo

In a heavy saucepan, bring the water and salt to a boil.

Add the orzo to the boiling water and cook according to the package directions until tender.

Once cooked, drain the orzo well in a colander, making sure there’s no excess water left.

• cooked orzo (from Step 1)
• 1/2 lb kalamata olives, pitted and chopped
• 1/2 cup chopped red onion
• 12 oz sun-dried tomatoes in oil, drained and diced
• 1 cup spinach, sliced thin
• zest from 1 lemon, grated
• 3 tbsp fresh basil, thinly cut
• 3 tbsp fresh mint, thin strips

Transfer the drained orzo from Step 1 to a large serving bowl.

Add the chopped kalamata olives, red onion, sun-dried tomatoes, sliced spinach, grated lemon zest, and the freshly cut basil and mint.

Mix everything well so the flavors start to combine and the ingredients are evenly distributed.

• 1/2 tsp black pepper, ground
• 3 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1/3 lb feta cheese, crumbled

Add the ground black pepper, extra-virgin olive oil, fresh lemon juice, and crumbled feta cheese to the orzo and vegetable mixture from Step 2.

Toss gently to combine everything without breaking up the feta too much.

Serve the salad at room temperature or chill it in the refrigerator until ready to serve.

I find that letting it rest for at least 30 minutes in the fridge helps all the flavors meld together beautifully.

Image: flirtyfood.com / All Rights reserved

Tips for Best Texture

One of the most common missteps when preparing orzo pasta salad is letting the pasta cook for too long — aim for al dente since the orzo will continue to soften once it meets the dressing, and nobody wants a mushy, unappetizing salad.

Hold off on adding the feta until the pasta has fully cooled down — stirring it into warm orzo causes the cheese to melt and turn gooey, robbing you of those satisfying crumbled bits that are scattered throughout the salad.

Image: flirtyfood.com / All Rights reserved

Easy Swaps and Add-Ins

This Mediterranean pasta salad is pretty forgiving when it comes to swaps:

• Kalamata olives: Any briny olives will do the trick – try green olives, black olives, or even a mix of both. Just make sure they’re pitted to save yourself some work.
• Sun dried tomatoes: Fresh cherry tomatoes (halved) or regular diced tomatoes can step in here. You might want to add a pinch of salt to help draw out their flavors since they won’t be as concentrated.
• Feta cheese: Goat cheese, ricotta salata, or even cubed mozzarella can replace feta. Each will give you a different flavor profile but still that creamy, tangy element.
• Fresh herbs: Don’t stress if you’re missing basil or mint. Try oregano, parsley, or dill instead. Dried herbs work too – just use about 1/3 of the amount called for.
• Spinach: Arugula, chopped romaine, or even thinly sliced kale make good substitutes. If using kale, massage it with a little olive oil first to soften it up.

Storage and Make-Ahead Tips

Refrigerate: This orzo salad actually gets better after sitting in the fridge for a few hours because all those Mediterranean flavors have time to mingle together. Store it covered in the refrigerator for up to 4 days.

Make Ahead: This is one of those perfect make-ahead dishes for parties or meal prep!

Serve: Pasta salad is best served at room temperature, so pull it out of the fridge about 30 minutes before you plan to eat.

Preparation Time10-15 minutesCooking Time10-15 minutesTotal Time20-30 minutesLevel of DifficultyEasy

Frequently Asked Questions

• Q: How long will this orzo pasta salad keep in the fridge? A: Store it covered in the refrigerator for up to 4 days, as noted in the recipe. The flavors continue to develop after a few hours, so it’s ideal for make-ahead meals.

• Q: Can I freeze the pasta salad? A: Freezing is not recommended. The texture of the orzo, spinach and feta changes when frozen and thawed, and the dressing can separate, leaving a watery, mushy salad.

• Q: How can I prevent the orzo from getting mushy? A: Cook the orzo to al dente (follow package times closely), drain it very well, and spread or toss it briefly to release steam. Allow the pasta to cool before adding the dressing and feta so it doesn’t continue to soften.

• Q: Why should I wait to add the feta? A: Adding feta to hot orzo will cause the cheese to soften and lose its crumbly texture. Wait until the pasta has cooled to keep distinct crumbles throughout the salad.

• Q: Can I serve this warm? A: The salad is best served at room temperature or chilled. You can serve it slightly warm if you prefer, but warm temperatures will soften the feta and wilt the spinach and herbs more quickly.

• Q: What are good substitutions for ingredients I don’t have? A: The recipe is forgiving—use any briny olives instead of kalamata, fresh cherry tomatoes for sun‑dried tomatoes (add a pinch of salt), goat cheese or cubed mozzarella for feta, and parsley, oregano or dill for basil/mint. See the Swap Ideas section for more suggestions.

• Q: Can I make this dairy‑free or vegan? A: Yes—omit the feta or replace it with a vegan feta or a firm tofu seasoned with lemon and salt to mimic the tang and texture.

• Q: How should I transport the salad for a potluck? A: Keep it chilled in a sealed container and transport in a cooler if you’ll be out for a while. If you expect it to sit at room temperature for an extended period, keep it on ice or serve in smaller batches and replenish from a chilled container.

• Q: Any tips for boosting flavor without extra work? A: Reserve a tablespoon of the oil from the sun‑dried tomatoes (if using those in oil) and whisk it into the dressing for extra depth, and zest the lemon right before mixing to get the most aromatic citrus lift.