Orzo Salad with Sundried Tomatoes and Feta is a delightfully quick, light, and easy lunch or dinner recipe to make! Perfectly cooked orzo pasta is tossed in a homemade zesty vinaigrette with cucumbers, sundried tomatoes, red onions and feta. Serve this Mediterranean-inspired orzo salad in the warmer summer months, with grilled meats or seafood or all year round as the perfect meal or side dish!
Orzo Salad with Sundried Tomatoes and Feta
I generally love recipes for orzo salad, whether it’s served warm or cold, as a main dish or light appetizer such as this salad. Regardless of your preference, this orzo pasta salad with feta is one recipe you don’t want to skip! It’s super flavourful, healthy, delicious and perfect for almost every occasion.
Here’s Why You’ll Love this Orzo Salad Recipe
- Great Summer Dish – this is a great salad to serve during the hot summer months, as it’s easy to prepare, light and tasty. Enjoy it at all your outdoor events, from impromptu picnics to cookouts!
- Healthy – if you’re looking to eat more of a Mediterranean diet, this recipe is a great one to add to the roundup of fresh, nutritious recipes.
- Quick & Easy Prep – this recipe is ready in under 35 minutes, even quicker if you prep your veggies ahead of time. this makes it the perfect last-minute addition to a potluck.
What’s Needed to Make This Recipe (Kitchen Tools and Equipment)
- Large Pot – use this to cook the orzo pasta.
- Bowls – you will need one large bowl to contain the pasta salad and a small one to mix the vinaigrette.
- Whisk – use this to mix the ingredients of your salad dressing.
Orzo Salad Ingredients and Ingredient Notes
- Orzo Pasta – cook just a bit beyond al dente for the perfect texture.
- Cucumber – you can use Persian or English cucumbers for a fresh, crispy addition.
- Grape Tomatoes – this provides juicy bits of flavor.
- Red Onion – this variety of onions tastes delicious when served raw.
- Kalamata Olives – this brings the Greek flavor. They taste smoky and briny. Make sure to use pitted olives.
- Sundried Tomatoes – these add depth of flavor and have a great tart taste.
- Feta Cheese – sharp, salty, and tangy, feta cheese is my favourite part of this recipe. Make sure it is crumbled.
- Fresh Parsley – use this or another herb of your choice like dill or basil.
- Olive Oilve – adding this healthy fat to the vinaigrette makes it easier to absorb all the nutrients of the ingredients in this orzo salad.
- Sundried Tomato Oil – this enhanced the tomato flavor in the salad.
- Lemon Juice – I use lemons in place of vinegar. It has a clean, tart taste and the perfect amount of acidity. It also adds citrus notes for a fresh pop of flavour.
- Granulated White Sugar – this ingredient is optional but helps to balance out the savory flavours for a brighter tasting dressing.
- Seasoning – season simply with Greek or Italian seasoning, salt and black pepper.
How to Make Orzo Salad
1. How to Cook Orzo for Salad – bring a large pot of salted water to a boil. Cook the orzo pasta according to the package directions, or until slightly a little more than al dente. Drain the orzo, drizzle with olive oil and set aside to cool.
2. Make Vinaigrette – prepare the vinaigrette by whisking together olive oil, sundried tomato oil, lemon juice, greek seasoning, granulated white sugar (optional), salt and pepper to taste in a small bowl. Adjust taste to your liking.
3. Toss Salad Ingredients Together – in a large bowl, toss together the cooked and cooled orzo, cucumbers, tomatoes, red onion, olives, sundried tomatoes, feta and fresh parsley. Drizzle the vinaigrette over the salad and toss to coat. Garnish with crumbled feta and serve.
Recipe Substitutions and Tips
- Protein – add precooked grilled chicken, shrimp or salmon to transform this side dish into a meal.
- Greek Orzo Salad with Chickpeas – keep this meal vegetarian but make it more hearty by adding this fiber-rich superfood.
- Cheese – instead of feta, you can try parmesan cheese.
- Greens – this is a pasta salad but you can also add some greens. Try kale, arugula or spinach.
- More Add-Ins – try adding roasted red peppers, artichoke hearts, pine nuts or white beans.
Serving Suggestions and Tips
Wondering what to serve with orzo salad? It’s absolutely delicious on its own as a light meal but I often serve it as a side dish. Here are some suggestions.
- Chicken – serve chicken on the side or throw it in the mix. I have the perfect Marinated Greek Style Chicken recipe.
- Gyros – juicy marinated chicken breasts stuffed in soft, fluffy pita bread would be delicious served with this salad. Check out my Chicken Gyros with Tzatziki & Homemade Pita recipe.
- Fish – keep it light and fresh with a crispy fish filet. Try my Jamaican Escovitch Fish.
Recipe Notes and Tips for Success
- Consider the measurements for the homemade vinaigrette as a friendly suggestion. Feel free to adjust the amount of lemon and oil in the vinaigrette in order to achieve the perfect flavour and consistency.
- Do not overcook the orzo. You want it cooked just slightly past al dente.
- Be patient and allow the orzo to cool before adding it to the other ingredients. Otherwise, the fresh ingredients may wilt.
Can I Make Orzo Salad Ahead of Time?
Yes, make orzo salad up to one day ahead and it will taste amazing. However, do not add the dressing or the gerbs until you are ready to serve it.
Store leftover orzo salad with feta in an airtight container in the fridge for up to 4 days. Store the dressing separately in an airtight jar for up to one week.
Frequently Asked Questions (FAQs)
Typical orzo salads include precooked orzo, vegetables and a light salad dressing.
Although it resembles rice, orzo is indeed pasta.
You can substitute orzo with rice but orzo is the healthier option. It has a higher concentration of protein and carbs.
Interested in more Salad Recipes? Check These Out!
- Tomato Avocado Cucumber Salad
- Jerk Chicken Cobb Salad with Honey Mustard Dressing
- Vegetable & Quinoa Salad w/ Herb & Olive Oil Dressing
If you try this Orzo Salad recipe, we’d greatly appreciate if you leave us a star ★ rating, as well as some feedback in the comment section below if you found this blog post helpful and tasty!
Also, please use the hashtag #theseasonedskillet on social media for a chance to be featured, and don’t forget to keep up with TSS on Facebook, Twitter, Instagram, TikTok and Pinterest!
Lastly, sign up to our Friday weekly newsletter for the latest TSS updates, blog posts and recipes straight to your inbox.
Oh, and share, share, share with your family and friends!
Orzo Salad with Sundried Tomatoes and Feta
- 1 1/2 cups Orzo Pasta
- 1 cup Cucumber halved vertically, and sliced
- 1 cup Grape Tomatoes halved
- 1/2 Red Onion medium, thinly sliced
- 1/2 cup Kalamata Olives pitted
- 1/3 cup Sundried Tomatoes
- 1/2 cup Feta crumbled
- 2 tbsp Fresh Parsley or herb of choice i.e dill, basil etc., chopped
- 3 tbsp Olive Oil
- 1 tbsp Sundried Tomato Oil see notes section
- 2 tbsp Lemon Juice freshly squeezed
- 2 tsp Greek Seasoning or Italian Seasoning
- 1 tsp Granulated White Sugar optional
- Salt & Pepper to taste
- Bring a large pot of salted water to a boil. Cook the orzo pasta according to the package directions, or until slightly a little more than al dente. Drain the orzo, drizzle with olive oil and set aside to cool.
- Prepare the vinaigrette by whisking together olive oil, sundried tomato oil, lemon juice, greek seasoning, granulated white sugar (optional), salt and pepper to taste in a small bowl. Adjust taste to your liking.
- In a large bowl, toss together the cooked and cooled orzo, cucumbers, tomatoes, red onion, olives, sundried tomatoes, feta and fresh parsley. Drizzle the vinaigrette over the salad and toss to coat. Garnish with crumbled feta and serve.
Note, the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary based on products used.