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Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes
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Homemade orzo pasta salad with feta and sun dried tomatoes is one of those BACK POCKET recipes that just saves the day over and over again. This orzo pasta salad is bright, salty, a little tangy, and wildly satisfying, and yes, this homemade orzo pasta salad with feta and sun dried tomatoes is absolutely perfect for meal prep, picnics, or a throw-together dinner when you’re tired. It’s fast, it’s flexible, and it tastes like summer in a bowl even when it’s Tuesday in February.
I stumbled into this combo during a very “what on earth is for dinner?” moment. I had a half-empty box of orzo, a jar of sun dried tomatoes, some feta hiding in the back of the fridge, and I just started tossing things together. First bite and I literally said out loud, “Oh. Oh this is GOOD.” Then I made it three more times that week. No regrets.
This salad hits so many boxes at once: pantry-friendly ingredients, a big punch of Mediterranean flavor, super meal-prep friendly, and honestly? It feels a little fancy without any extra work. Minimal effort, maximum payoff. You can serve it warm, room temp, or cold from the fridge. It’s naturally meatless, easy to make lighter, and you can tweak it a hundred ways to fit your family, your diet, your mood. You’re going to make this once and then suddenly it’ll be “your” salad everyone asks for. Promise.
Why This Orzo Salad Belongs In Your Regular Rotation
You’re going to love this for so many reasons, and they just kind of stack on top of each other in the best way. First, it is SO simple. We’re talking cook-orzo-stir-stuff-together simple, like “I just got home from work and my brain is mush” simple, but you still get something that tastes like you ordered from a cute café. It’s that kind of magic.
Second, the flavors are huge. The salty feta, the chewy little bites of sun dried tomato, the briny olives, the sweet bite of red onion, and all that fresh basil… it’s big, bold, but still really family-friendly. Even my “I don’t like salad” people will happily eat this because it’s pasta, but secretly better for them. Win win.
Third, it’s flexible. Need it vegetarian? Done. Need it higher protein? Add chickpeas or grilled chicken. Watching your carbs a bit? Use a little less orzo and more veggies, super easy. Feeding picky kids? Skip the onions or olives in their portion. This salad is like, “Sure, do whatever, I’ll still taste great.”
Fourth, it’s perfect for busy schedules. You can make it ahead, it travels like a champ, it sits nicely on a potluck table without wilting, and it’s a DREAM for lunch boxes. Meal preppers, I see you, and this one really is your friend.
And lastly, it just makes you feel kind of put-together. You know that feeling when you open the fridge and there’s a big bowl of something colorful and ready to eat? It feels like your life is a little more in order than it actually is. This orzo salad does that. It really does.
Ingredients You’ll Need (And How To Make Them Yours)
- 1 cup orzo pasta
- 1/2 cup sun dried tomatoes, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup olives, sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Let’s talk through a few of these. Orzo is that adorable rice-shaped pasta that cooks quickly and feels extra cozy. I usually grab a basic store brand from H‑E‑B or Target—no need to go fancy here. If you want to make it a tiny bit lighter, you can absolutely use whole wheat orzo if your store carries it.
Sun dried tomatoes are our BIG flavor moment. I like the ones packed in olive oil because they’re softer and richer. If you only have the dry-packed kind, just soak them in warm water for 5–10 minutes to soften.
Feta brings in creamy, salty richness. You can use cow’s milk or sheep’s milk feta, or even a dairy-free feta if that’s your thing. I usually buy a block and crumble it myself; it’s cheaper and tastes fresher.
Olives: use what you love—Kalamata for that classic Mediterranean vibe, or black olives if that’s what your kids will eat without a speech. Red onion can be swapped for green onion or even finely diced shallot for a milder bite. Fresh basil is magical here, but if you’re out, a little dried Italian seasoning in the dressing is fine. Seriously, don’t stress.
Olive oil and balsamic vinegar make a super simple, heart-healthy dressing (hello, Mediterranean diet fans). Use the best olive oil you reasonably can, but also, use what you have. We’re not gatekeeping here.
How To Make It (Without Overthinking A Single Step)
- Cook orzo pasta according to package instructions, then drain and let cool.
- In a large bowl, combine the cooled orzo with sun dried tomatoes, feta cheese, olives, red onion, and fresh basil.
- In a separate small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Let’s walk it through together. You’ll start by boiling the orzo in salted water. Aim for al dente—tender but still with a little bite. If it goes a bit soft, don’t panic, it’s still totally usable; this salad is forgiving. Once it’s done, drain it well and spread it out on a sheet pan or in a big bowl so it cools faster. A drizzle of olive oil helps keep it from sticking.
While the orzo cools (about 10–15 minutes), you’ll chop. Sun dried tomatoes into small bite-size pieces, olives sliced, red onion finely chopped so no one gets a giant spicy crunch, basil into ribbons. This is the part where the kitchen smells like an Italian market and it’s just so good.
Next, you whisk the dressing. Olive oil, balsamic, salt, pepper. Taste it! If you like it tangier, add a splash more vinegar; if it feels sharp, a pinch of sugar or a little extra olive oil balances things. Don’t worry if it looks “too simple”—once it hits all those salty, savory bits in the bowl, it wakes right up.
Combine everything: cooled orzo + chopped goodies in a big bowl. Pour over the dressing and toss gently but thoroughly, getting all the way to the bottom so nobody ends up with a bland spoonful. If it looks a little dry, you can absolutely splash in more olive oil.
Chill for at least 30 minutes so the flavors can marry. (Is that a weird phrase? They really do kind of settle into each other.) If you’re in a huge hurry, you can eat it right away, but the fridge time makes it next-level.
Little Tricks To Make This Even Easier
This salad is already simple, but a few small tweaks make it practically effortless. First, cook a double batch of orzo and freeze half in a zip-top bag. Next time you crave this, half your work is already done. How good is that?
For make-ahead, you can prep the whole salad up to 2 days in advance. I like to hold back a little bit of olive oil and basil, then stir them in right before serving to freshen everything up. Store leftovers in an airtight container in the fridge for 3–4 days; it keeps really well.
Reheating isn’t really necessary, but if you prefer it slightly warm, just let your portion sit at room temp for 15–20 minutes, or give it the tiniest, like 10–15 second microwave nudge. Don’t overdo it or the feta gets weirdly melty.
For kids, you can chop everything smaller, go light on the onion, and maybe keep the olives on the side so they can choose. Let them sprinkle their own feta—suddenly they’re invested. Teacher voice here: involve them in one small step and they’re way more likely to eat it. You can do this. Really.
How To Serve It So Everyone Is Excited To Eat
This homemade orzo pasta salad with feta and sun dried tomatoes plays well with pretty much everything. I love it next to grilled chicken, salmon, or simple roasted veggies. It’s amazing in a big mezze-style spread with hummus, cucumber slices, pita, and a quick green salad.
For gatherings, pile it into a wide shallow bowl, sprinkle extra feta and basil on top, and maybe a few extra chopped sun dried tomatoes for color. Nothing fancy, just casual pretty. It looks so generous and inviting on a potluck table.
It’s also a fantastic “main dish salad” for lighter dinners—just add chickpeas or leftover rotisserie chicken on top. Leftovers are wonderful tucked into a lunchbox with some grapes and carrot sticks, or spooned into lettuce cups for a super fresh-feeling lunch. I’ve even stuffed it into a whole wheat pita and called it a day.
Honestly, this is one of those salads that you can pull from the fridge and think, “Oh good, dinner is basically already done,” and that feeling alone is worth making it.
Questions You Might Still Be Wondering About
Yes, totally. Small shapes like elbow macaroni, farfalle, or small shells work best. Just keep the volume about the same and cook until al dente so the salad doesn’t get mushy.
Skip the feta or swap in a dairy-free feta-style crumble. You can also add extra olives or a handful of toasted nuts for richness so you still get that satisfying, salty bite.
It’s perfect for that. Because there’s no mayo and everything is pretty sturdy, it holds up really well. Just keep it chilled until you go, and pack it in a lidded container for work or school.
Definitely. Grilled chicken, shrimp, canned chickpeas, or even grilled tofu all work beautifully. I love tossing in a can of rinsed chickpeas for a super fast vegetarian protein boost.
Leave them out, or swap the onion for a small amount of green onion or chives. For the olives, capers can work, or you can just skip that element and lean on the sun dried tomatoes and feta for flavor.
When you make this homemade orzo pasta salad with feta and sun dried tomatoes, I want you to feel how EASY and impressive it can be at the same time. It’s simple, it’s bright, it’s so, so satisfying, and once you’ve done it once, you’ll basically have it memorized.
If you try it, come back and tell me how you made it yours. Did you add chickpeas? Extra veggies? Share a photo and tag me on social so I can cheer you on—I really do love seeing your bowls of goodness. Now go boil that orzo and see what happens next?
Orzo Pasta Salad
A bright and satisfying orzo pasta salad with feta and sun dried tomatoes perfect for meal prep, picnics, or a quick dinner.
Ingredients
Pasta and Vegetables
- 1 cup orzo pasta Cook according to package instructions.
- 1/2 cup sun dried tomatoes, chopped Preferably packed in olive oil.
- 1 cup feta cheese, crumbled Can use cow’s or sheep’s milk feta.
- 1/2 cup olives, sliced Kalamata or black olives work well.
- 1/4 cup red onion, finely chopped Can substitute with green onion or shallot.
- 1/4 cup fresh basil, chopped Fresh is best, but dried Italian seasoning can substitute.
Dressing
- 1/4 cup olive oil Use good quality olive oil.
- 2 tablespoons balsamic vinegar Adjust to taste.
- to taste salt and pepper Adjust based on personal preference.
Instructions
Preparation
- Cook orzo pasta according to package instructions, then drain and let cool.
- In a large bowl, combine the cooled orzo with sun dried tomatoes, feta cheese, olives, red onion, and fresh basil.
Dressing
- In a separate small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
Combining
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
You can make this salad up to 2 days in advance and store it in an airtight container. Leftovers are good for 3–4 days. It can be served warm, room temperature, or cold.
