Irresistible Orzo Feta Pasta Salad with Sun-Dried Tomatoes

Orzo Feta Pasta Salad is the kind of dish you make when you want something bright, effortless, and impossible to mess up. Tiny rice-shaped pasta soaks up a lemony olive oil dressing, tangy feta crumbles add creaminess, and sun-dried tomatoes bring concentrated tomato flavor that sings next to fresh herbs. It’s picnic-perfect, potluck-approved, and honestly, kind of addictive.

Why read a blog post when you could be stirring a bowl? Stick with me for the good stuff: why this Orzo Feta Pasta Salad rocks, how to nail it every time, smart swaps for whatever’s in your pantry, serving ideas, storage tips, and a few FAQs to save the day.

Why you’ll fall hard for this Orzo Feta Pasta Salad

• Light but satisfying. Orzo feels less heavy than big pasta shapes, so this salad won’t weigh you down.
• Make-ahead magic. It tastes better after a few hours in the fridge — the flavors marry and mellow.
• Mediterranean vibes. Feta, olive oil, lemon, and sun-dried tomatoes? Yes please.
• Versatile. Serve it warm, room temp, or chilled alongside grilled meats, as lunch with a scoop of tuna, or as part of a picnic spread.

Sound good? Let’s break it down.

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The short story behind the recipe

I got tired of mayo-heavy pasta salads that sat like a brick at barbecues, so I built something brighter. Orzo—small, cute, and neutral—lets bold components like sun-dried tomatoes and salty feta do the work. Toss with a simple lemon-olive oil vinaigrette, add fresh basil and mint, throw in olives for a briny pop, and boom: easy, elegant, and portable.

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Ingredients — what goes into the bowl (and why)

Here’s what I use and why each ingredient matters. Feel free to eyeball quantities once you get comfortable.

• Orzo — cooks quickly and holds the dressing. Use wheat orzo or a whole-grain version for more fiber.
• Sun-dried tomatoes (in oil) — concentrated, slightly chewy, and intensely flavored. If you only have dry-packed, rehydrate in warm water first.
• Feta cheese — crumbly, tangy, salty. If you want a milder profile, try goat cheese or ricotta salata.
• Kalamata olives — for brine and depth. Substitute any pitted olive.
• Red onion — sharpness and texture; soak slices in cold water briefly if you want milder bite.
• Spinach — or arugula/romaine if you prefer. Adds freshness and a leafy contrast.
• Fresh basil and mint — both are bright; basil brings warmth, mint brings lift. Use parsley if you’re out.
• Extra-virgin olive oil and fresh lemon juice — the simple dressing base. Add a splash of red wine vinegar if you like tangier dressings.
• Lemon zest — tiny oil-filled pockets of fragrance that make the whole salad pop.
• Black pepper & salt to taste — important! Feta is salty, so add salt carefully.

(You’ll find a printable ingredient list below in the “How to Make It” section.)

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How to make it — step-by-step (no drama)

This recipe is straightforward. Read the steps once, then get cooking.

1. Cook the orzo. Bring a large pot of salted water to a boil. Add orzo and cook until just al dente — follow package directions but taste a minute early. Drain in a colander and rinse briefly with cold water to stop the cooking. Shake off excess water.
2. Prep the mix-ins. While the orzo cooks, chop the sun-dried tomatoes, slice the red onion, pit and chop the kalamatas, tear the basil and mint, and crumble the feta. Thinly slice the spinach if needed.
3. Make the dressing. Whisk together extra-virgin olive oil, fresh lemon juice, lemon zest, a pinch of black pepper, and — if you like — a small spoonful of Dijon mustard to help emulsify. Taste and adjust: if it’s too sharp, add a little honey or maple syrup.
4. Toss everything. In a large bowl, combine the cooled orzo, sun-dried tomatoes, olives, onion, spinach, and herbs. Pour the dressing over and toss gently to coat. Add the crumbled feta last so it stays intact.
5. Rest. Cover and chill for at least 30–60 minutes. Taste before serving and adjust with more lemon, oil, or a sprinkle of flaky sea salt.

Pro tip: Don’t add all the feta at once — reserve a little to crumble on top for a prettier presentation.

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Ingredient notes & swaps

• No orzo? Use small pasta shapes (ditalini, small shells, or even couscous).
• Out of sun-dried tomatoes? Use halved cherry tomatoes and roast them briefly to concentrate flavor.
• Want less salt? Rinse the kalamatas—or swap for green olives.
• For extra protein, add chickpeas, shredded rotisserie chicken, or flaked tuna.
• Gluten-free? Choose a rice-based or corn-based orzo alternative.

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Pro tips for perfect results

• Cook the orzo to al dente. Overcooked orzo becomes gluey when chilled.
• Rinse with cold water. This stops cooking and prevents clumping.
• Dress lightly at first. Orzo soaks up dressing, so start with most of it and add more when serving if needed.
• Add soft ingredients last. Feta and fresh herbs should be folded in at the end.
• Let it rest. Make it at least an hour ahead — the flavors get married and tastier.
• Taste before serving. Chilled pasta often needs a bit more acid or oil to bring flavors back to life.

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Variations to try (get creative)

• Greek-style: Add cucumber, pepperoncini, and a drizzle of red wine vinegar.
• Protein boost: Fold in white beans or grilled chicken.
• Herb-forward: Double the basil and mint; add dill.
• Spicy kick: Toss in crushed red pepper flakes or a spoonful of harissa.
• Creamier: Stir a tablespoon of Greek yogurt into the dressing for a tangy creaminess.
• Summer twist: Add grilled corn kernels and halved cherry tomatoes.

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What to serve it with

This salad plays well with almost anything:

• Grilled chicken, lamb chops, or shrimp.
• Spread on a picnic table alongside hummus, pita, and tabbouleh.
• As a colorful side for barbecue or roasted vegetables.

If you’re building a potluck plate, pair it with something smoky (like grilled sausage) and something green (a crisp garden salad).

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Storage & make-ahead

• Refrigerate in an airtight container for up to 4 days. The orzo will absorb dressing over time; add a tablespoon of olive oil and a squeeze of lemon before serving leftovers.
• Make ahead: Prepare the orzo and mix-ins up to 2 days in advance, but add delicate herbs and feta right before serving for the freshest texture.
• Freezing? Not recommended — herbs and feta lose their texture once frozen and thawed.

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FAQ — quick answers

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Quick printable recipe (hands-on)

Ingredients

• 1 lb orzo
• 1/2 lb Kalamata olives, pitted + chopped
• 1/2 cup chopped red onion
• 12 oz sun-dried tomatoes in oil, drained + diced
• 1 cup spinach, thinly sliced
• 3 tbsp fresh basil, thinly sliced
• 3 tbsp fresh mint, thinly sliced
• Zest of 1 lemon
• 3 tbsp olive oil
• 3 tbsp fresh lemon juice
• 1/2 tsp freshly ground black pepper
• 1/3 lb feta, crumbled

Method

1. Cook orzo in salted boiling water until al dente. Drain, rinse under cold water.
2. Whisk oil, lemon juice, lemon zest, pepper in a jar.
3. In a large bowl, combine orzo, olives, red onion, sun-dried tomatoes, spinach, herbs. Pour dressing and toss.
4. Fold in most of the feta; reserve some for garnish. Chill for 30–60 minutes, then serve.

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Final thoughts (and why you should make this tomorrow)

If you want a recipe that’s easy, delicious, and looks like you planned for hours—this is it. Orzo Feta Pasta Salad hits the sweet spot: bright lemon, salty feta, chewy sun-dried tomato, and tender orzo. It’s flexible, travels well, and makes you look like the potluck MVP without breaking a sweat.

Make a batch this week and label it “lunch for days.” Your future self will thank you.

And one last note: if you love this salad, try remixing it into other themes. Switch the herbs, toss in different olives, or add a protein — this is one of those Easy Potluck Dishes that rewards creativity.

Enjoy the crunch, the tang, the herbs — and the compliments. 🍋🧀🌿

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