Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta
Orzo salad is the ultimate summer side dish. With sun-dried tomatoes, feta, and a tangy vinaigrette, it’s refreshing, filling, and better than takeout. After making this many times, I’ve discovered the trick to keeping it crispy is to toss it just before serving. If you love recipes like this, you’ll also enjoy Easy Homemade Olive Garden Style Breadsticks Recipe and Refreshing White Christmas Mojitos with Coconut and Mint.
Why This Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta Is Pure Comfort
- Crispy orzo pasta
- Tangy sun-dried tomato vinaigrette
- Filling and perfect for meal prep
- Better than takeout and under 30 minutes
What You'll Need for Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Orzo pasta
- Sun-dried tomatoes
- Feta cheese
- Fresh basil
- Olive oil
- Red wine vinegar
- Garlic
- Salt
- Pepper
- Optional: Pine nuts
- Optional: Red onion
đź“ť Ingredient Notes
- Orzo pasta: Substitute with rice or quinoa for a gluten-free option.
đź›’ Tools & Equipment I Recommend
- Good quality olive oil — Enhances the flavor of the vinaigrette → See on Amazon
- Sharp kitchen knife — Makes chopping herbs and veggies quick and easy → See on Amazon
How to Make Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta
- Cook orzo: Cook orzo according to package instructions. Drain and rinse under cold water.
- Prepare vinaigrette: In a bowl, whisk together olive oil, red wine vinegar, garlic, salt, and pepper.
- Combine ingredients: In a large bowl, combine cooked orzo, sun-dried tomatoes, feta, and fresh basil. Pour vinaigrette over the top and toss gently.
- Serve: Serve immediately or store in the fridge until ready to serve. Toss again before serving to keep it crispy.
Cook's Tips for Perfect Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta
- Common mistake and fix: Don't overcook the orzo. It should have a slight bite to it. If it's too soft, it will absorb too much liquid and become soggy.
- Pro tip: For a gluten-free option, substitute the orzo with rice or quinoa.
- Pro tip: Make a double batch for meal prep. It keeps well in the fridge for up to 5 days.
Storing & Reheating Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: Can be made ahead of time. Toss again before serving to keep it crispy.
Freezing Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta
Not suitable for freezing.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a vegan option, omit the feta or substitute with vegan feta.
- Best substitution: Substitute the sun-dried tomatoes with fresh cherry tomatoes in the summer.
- Make-ahead: Make the vinaigrette ahead of time and store it in the fridge. It will keep for up to 1 week.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the salad is too dry, add more olive oil to the vinaigrette. If it's too wet, add more orzo or let it sit in the fridge for a while to absorb some of the liquid.
Want to level up this recipe?
High-quality feta cheese — Makes the salad creamy and irresistible → Check price on Amazon
Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta
Ingredients
Main Ingredients
- Orzo pasta
- Sun-dried tomatoes
- Feta cheese
- Fresh basil
Seasonings
- Olive oil
- Red wine vinegar
- Garlic
- Salt
- Pepper
Optional Toppings
- Pine nuts
- Red onion
Instructions
- Cook orzo: Cook orzo according to package instructions. Drain and rinse under cold water.
- Prepare vinaigrette: In a bowl, whisk together olive oil, red wine vinegar, garlic, salt, and pepper.
- Combine ingredients: In a large bowl, combine cooked orzo, sun-dried tomatoes, feta, and fresh basil. Pour vinaigrette over the top and toss gently.
- Serve: Serve immediately or store in the fridge until ready to serve. Toss again before serving to keep it crispy.
Notes
- Chef tip: For a vegan option, omit the feta or substitute with vegan feta.
- Best substitution: Substitute the sun-dried tomatoes with fresh cherry tomatoes in the summer.
- Make-ahead: Make the vinaigrette ahead of time and store it in the fridge. It will keep for up to 1 week.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the salad is too dry, add more olive oil to the vinaigrette. If it's too wet, add more orzo or let it sit in the fridge for a while to absorb some of the liquid.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Not suitable for freezing.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Can be made ahead of time. Toss again before serving to keep it crispy.
Nutrition Per Serving
- Calories: 450
- Protein: 12g
- Fat: 25g
- Carbs: 45g
- Fiber: 3g
- Sugar: 5g
- Sodium: 800mg
- Cholesterol: 30mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta FAQs
Yes, you can make it ahead of time. Store it in the fridge in an airtight container. Toss again before serving to keep it crispy.
If the salad is too dry, add more olive oil to the vinaigrette. If it's too wet, add more orzo or let it sit in the fridge for a while to absorb some of the liquid.
No, orzo salad is not suitable for freezing.
No, orzo salad is not a suitable dish for the air fryer.
In the summer, you can substitute the sun-dried tomatoes with fresh cherry tomatoes.
A Warm Final Note
I can’t wait for you to try Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
