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!
2 tbspFresh Parsleyor herb of choice i.e dill, basil etc., chopped
1tbspSundried Tomato Oilsee notes section
2tbspLemon Juicefreshly squeezed
2tspGreek Seasoning or Italian Seasoning
1tspGranulated White Sugaroptional
Salt & Pepperto 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.
Sundried Tomato Oil: this is the oil that the sundried tomatoes come packed in. If you don’t happen to have any on hand, feel free to use 1/4 cup of olive oil for the vinaigrette instead of 3 tbsp.
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