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

Homemade orzo pasta salad with feta and sun dried tomatoes is my love language right now, my friends. This Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes is bright, salty, a little tangy, and somehow works for lunch, dinner, and meal prep all at once. It’s fast, it’s fresh, it’s Mediterranean-ish, and it is SO satisfying without feeling heavy. I stumbled into this combo one very busy school-year evening back when I was still teaching, tossing together leftover orzo, a jar of sun dried tomatoes, and some feta from the back of the fridge—and it was one of those “oh wow, this is actually AMAZING” moments that just sticks with you!!

You get chewy orzo, briny kalamata olives, sweet-tart sun dried tomatoes, crunchy red onion, tender spinach, tons of fresh herbs, then the feta… the feta is the salty, creamy confetti on top. It holds up beautifully for days, it’s a dream for meal preppers, and it’s the kind of dish people ask for the recipe before they even finish their plate. No joke. You can pack it in lunches, bring it to potlucks, or keep it in the fridge for those “what on earth is for dinner” nights. You can absolutely do this. And you’re going to be so, so glad you did.

Why This Orzo Salad Totally Deserves a Spot on Your Table

You’re going to love this because it’s wildly EASY, honestly almost too easy, but tastes like you spent a slow, lazy afternoon in a seaside café. The orzo pasta salad with feta and sun dried tomatoes hits that magical balance: bright, salty, and fresh but still cozy and comforting, so it works in summer heat and on cooler nights too. It’s fantastic for busy parents who need something that holds up in the fridge, for meal preppers who want a no-sad-desk-lunch situation, and for my flavor chasers who want something more exciting than basic pasta salad. It’s vegetarian, it’s naturally alcohol-free, and if you’re watching your health a bit, you’ll love the olive oil, lemon juice, herbs, and spinach giving you those feel-good vibes without sacrificing joy. It travels well, it looks gorgeous on a potluck table, and kids will often eat it because it’s pasta (and pasta is persuasive). And honestly, it’s just so GOOD. So, so good. Have I said that already? I’m saying it again.

Ingredients You’ll Need (And How to Make Them Work for You)

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

The orzo is our base—tiny pasta that cooks quickly and soaks up flavor like a champ. You can swap in whole wheat orzo if you want more fiber, or even use small shapes like ditalini in a pinch. Kalamata olives bring that deep, briny pop; if you’re not an olive person, try capers or extra feta instead. Sun dried tomatoes in oil are the secret flavor bomb here, so don’t skip them; I usually grab a big jar from Costco or my local H‑E‑B because it’s more budget-friendly. Spinach, basil, and mint keep things fresh and light—if one herb is too pricey, just double another, or toss in some parsley from your garden.

The lemon juice and zest plus extra-virgin olive oil make a simple, heart-healthy dressing that clings to every piece of orzo. Feta cheese gives you that creamy, salty finish; you can use reduced-fat feta if you’d like, or even a dairy-free feta-style crumble. This recipe is VERY forgiving, so use what you have, use what’s on sale, and don’t be afraid to make it yours.

Step-by-Step: How This Comes Together (You’ve Got This)

Start by cooking the orzo. Bring the 2 quarts of water and 1/2 teaspoon salt to a boil in a big pot. Add the 1 pound of orzo and give it a good stir so it doesn’t clump. Cook according to package directions—usually around 8–10 minutes—until it’s just al dente. Not mushy, not crunchy, just right. If you’re worried about overcooking, check a minute earlier; you can always cook another minute, but you can’t uncook pasta, right?

Once the orzo is done, drain it in a colander and rinse briefly with cool water. Don’t worry, we’re not rinsing away all the flavor; we just want to stop the cooking and keep the orzo from sticking together in one big pasta brick. Let it sit and drain while you prep the mix-ins, about 5–10 minutes.

While the orzo cools a bit, chop your 1/2 pound of kalamata olives, 1/2 cup red onion, and dice the 12 ounces of drained sun dried tomatoes. Slice the 1 cup of spinach into thin ribbons, and do the same with the basil and mint. It’s okay if your cuts aren’t perfect—this is real life cooking, not a cooking show. (I always tell my readers, “knife skills grow with practice,” and it’s SO true.) If the onion feels too strong, you can run it under cool water for 30 seconds to mellow the bite.

Now we build the dressing right in the bowl. In a large mixing bowl, whisk together the 3 tablespoons olive oil, 3 tablespoons fresh lemon juice, the lemon zest, 1/2 teaspoon black pepper, and a pinch more salt if you like. Taste it. Does it make you want another taste? That’s our sign it’s good.

Add the slightly cooled orzo straight into that bowl and toss while it’s still a little warm—this helps the flavors soak in. Don’t worry if it looks a bit plain at first; we’re about to color-bomb it. Gently fold in the olives, red onion, sun dried tomatoes, spinach, basil, and mint. Keep tossing until everything is evenly speckled through the pasta. If it looks a bit dry, drizzle another spoonful of olive oil or a tiny splash of water; if it needs more brightness, squeeze in a little more lemon juice.

Finally, crumble the feta over the top and fold it in very gently so some pieces stay a bit chunky. Taste again. Need more salt? A touch more pepper? This is YOUR bowl. Adjust till it makes you happy. Then let the salad rest at least 15–20 minutes at room temp, or chill for an hour to let the flavors marry. If it looks like it’s soaking up everything (which it will, because it’s enthusiastic like that), just refresh with a drizzle of olive oil before serving.

Smart Tips, Make-Ahead Magic, and Teacher-Style Coaching

You can absolutely make this orzo pasta salad with feta and sun dried tomatoes ahead of time; in fact, it kind of loves an overnight in the fridge. For meal prep, portion it into containers and enjoy it cold or at room temp all week—no reheating required, which is such a gift on hot days. If you DO want it a bit warmer, just let your portion sit out for 20–30 minutes or give it the quickest, gentlest microwave zap (like 20 seconds) so the chill comes off without melting the feta.

For storage, keep it in an airtight container in the refrigerator for up to 4 days. Before serving leftovers, stir in a splash of olive oil and maybe a tiny squeeze of lemon to wake everything back up. If you’re batch cooking, you can easily double the recipe; just use a really large mixing bowl so you can toss without losing half on the counter like I do when I get overexcited. For kids, go lighter on the red onion, chop the spinach super fine, and maybe serve the olives on the side so they can decide their own adventure. Remember, you’re in charge here—you can do this, and you can adapt it for YOUR people.

How to Serve It (And Keep Reaching for the Bowl)

This salad is a total chameleon. Serve it as a main dish with some grilled chicken, baked salmon, or roasted chickpeas on top and you’ve got a complete, satisfying meal that doesn’t feel fussy. It’s also incredible as a side next to grilled veggies, simple lemony chicken, or a big green salad. For parties, I love piling it into a big shallow bowl, sprinkling extra feta and herbs over the top, and adding a few lemon wedges around the edges for color. Effort? Minimal. Effect? Major.

For leftovers, spoon it into lettuce cups, stuff it into whole wheat pitas with extra spinach, or add a scoop to a grain bowl with more veggies. I’ve even tossed it into a quick skillet with extra spinach for a warm-ish version, and it totally worked. Will you make this for a picnic? A work lunch? A random Tuesday when you just can’t with complicated dinners? Please try it at least once in the next week—you might find yourself making it again right away, it’s that kind of repeat recipe.

Your Orzo Salad Questions, Answered

Every time I make this Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes, I’m reminded how EASY and how ridiculously delicious simple ingredients can be. It’s bright, it’s flexible, it’s make-ahead friendly, and it really does feel special enough for guests but simple enough for your busiest weeknight.

If you try it, tell me everything—what you added, what you swapped, who loved it. Drop a comment, send me a message, or tag your bowl on social (I’m @flirtyfood in most places) so I can cheer you on. You can absolutely make this your own, and I cannot wait to see how you do it…

Orzo Pasta Salad with Feta and Sun Dried Tomatoes

A bright and satisfying orzo pasta salad with feta, sun dried tomatoes, olives, and fresh herbs that's perfect for meals and potlucks.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Main Course, Salad, Side Dish

Cuisine Mediterranean, Vegetarian

Servings 6 servings

Calories 350 kcal

Ingredients

  

For the salad

• 2 qt water
• 0.5 tsp salt
• 1 lb orzo You can swap in whole wheat orzo for more fiber.
• 0.5 lb kalamata olives, pitted and chopped Substitute with capers or extra feta if desired.
• 0.5 cup chopped red onion You can rinse under cool water to mellow the taste.
• 12 oz sun-dried tomatoes in oil, drained and diced Essential for the flavor.
• 1 cup spinach, sliced thin
• 3 tbsp fresh basil, thinly cut
• 3 tbsp fresh mint, thin strips
• 0.5 tsp black pepper, ground
• 3 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 zest lemon, grated
• 1/3 lb feta cheese, crumbled Reduced-fat or dairy-free feta can be used.

Instructions

 

Preparation

• Bring 2 quarts of water with 1/2 tsp salt to a boil in a large pot.
• Add the orzo and stir. Cook according to package directions (usually 8–10 minutes) until al dente.
• Drain the orzo and rinse briefly with cool water to stop cooking.
• While the orzo cools, chop the olives, red onion, sun dried tomatoes, and slice the spinach, basil, and mint.

Mixing the Salad

• In a large mixing bowl, whisk together olive oil, lemon juice, lemon zest, black pepper, and a pinch of salt.
• Add the slightly cooled orzo and toss to combine.
• Fold in the olives, red onion, sun dried tomatoes, spinach, basil, and mint.
• Gently fold in the feta, being careful to keep some pieces chunkier.

Finishing Touches

• Let the salad rest for 15–20 minutes at room temperature, or chill for an hour.
• Before serving, add a drizzle of olive oil if it appears dry.

Notes

This salad can be made ahead and stored in the fridge for up to 4 days. Stir in a splash of olive oil and a squeeze of lemon before serving leftovers.

Keyword Feta Salad, Meal Prep, Orzo Salad, Pasta Salad, Potluck