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Sun-Dried Tomato Orzo Salad served in a bowl with fresh basil and feta cheese
Julia Monroe

Sun-Dried Tomato Orzo Salad

A bright and flavorful Mediterranean-inspired orzo salad made with tender pasta, tangy oil-packed sun-dried tomatoes, feta cheese, olives, and fresh herbs. Perfect for picnics, lunches, meal prep, or an easy side dish any time of year.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mediterranean
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dry orzo pasta
  • 1/2 cup oil-packed sun-dried tomatoes, chopped
  • 1/2 cup crumbled feta cheese
  • 1/3 cup kalamata olives, chopped
  • 1/4 cup fresh basil, torn
  • 1 tbsp fresh oregano, chopped
  • 3 tbsp sun-dried tomato oil from the jar
  • 1 clove garlic, minced
  • 2 tbsp balsamic vinegar or lemon juice
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Equipment

  • large pot
  • colander
  • large mixing bowl
  • small pan
  • whisk
  • knife and cutting board

Method
 

  1. Bring a pot of salted water to a boil. Add the orzo and cook, stirring occasionally, until tender according to the package directions. Drain well and let it cool slightly.
  2. While the orzo cooks, chop the sun-dried tomatoes and olives, tear the basil, and chop the oregano.
  3. In a small pan, warm the sun-dried tomato oil with the minced garlic for about 1 minute to gently infuse the oil. Remove from the heat.
  4. Whisk the balsamic vinegar or lemon juice into the warm garlic oil. Season with salt and black pepper to make the dressing.
  5. In a large bowl, combine the cooked orzo, chopped sun-dried tomatoes, olives, basil, and oregano.
  6. Pour the dressing over the salad and toss well to coat. Fold in the feta cheese gently, then taste and adjust seasoning if needed. Serve at room temperature or chilled.

Notes

Use oil-packed sun-dried tomatoes for the best texture and flavor. This salad tastes even better after chilling, so it is a great make-ahead option. Store in an airtight container in the refrigerator for up to 3 days. If the salad seems dry before serving, toss it with a little extra olive oil or lemon juice to refresh it. Goat cheese can be used instead of feta, and chopped kalamata olives work well as a dairy-free salty addition.