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

Name: Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 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

kate

Update : April 7, 2026

Delicious homemade orzo pasta salad with feta cheese and sun dried tomatoes

why make this recipe

This orzo pasta salad tastes fresh and bright. It mixes soft orzo, salty feta, tangy sun-dried tomatoes, and fresh herbs. You can make it fast for lunch, a side dish, or a light dinner. If you like simple pasta salads, try our best cucumber pasta salad for another easy option.

introduction

This Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes – flirtyfood is easy to make. It uses pantry ingredients and fresh herbs. The salad keeps well and travels well for a picnic or potluck. It is bright with lemon and olive oil and has a nice mix of textures from orzo, olives, and feta.

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

Cook the orzo, drain and cool it. Toss the orzo with the chopped olives, red onion, sun-dried tomatoes, spinach, basil, and mint. Add lemon zest, lemon juice, olive oil, salt, and pepper. Fold in the crumbled feta last so it stays chunky. Chill the salad for at least 30 minutes so the flavors blend.

Ingredients :

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

Directions :

Bring 2 qt water and 1/2 tsp salt to a boil in a large pot.
Add 1 lb orzo and cook until al dente, about 8–10 minutes. Stir so it does not stick.
Drain the orzo and rinse under cold water to stop cooking. Drain well.
Place the cooled orzo in a large bowl.
Add 1/2 lb chopped kalamata olives, 1/2 cup chopped red onion, and 12 oz diced sun-dried tomatoes.
Stir in 1 cup thin-sliced spinach, 3 tbsp basil, and 3 tbsp mint.
In a small bowl mix 3 tbsp olive oil, 3 tbsp lemon juice, and lemon zest. Pour over the salad.
Add 1/2 tsp ground black pepper and toss to coat everything evenly.
Gently fold in 1/3 lb crumbled feta at the end.
Chill for 30 minutes to let flavors blend, or serve right away.

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

Serve this salad cold or at room temperature. It goes well with grilled chicken, fish, or a simple green salad. Pair it with a fresh side like a cucumber feta salad with lemon Greek vinaigrette for a bright plate.

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

Keep the salad in an airtight container in the fridge. It stays good for 3–4 days. If it looks dry after sitting, add a splash of olive oil or a bit more lemon juice and toss before serving.

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

Cook orzo just until al dente so it holds texture after chilling.
Drain sun-dried tomatoes well if they are packed in oil to avoid excess oiliness.
Add feta last to keep larger, creamy pieces.
Taste and adjust lemon and salt before serving. The olives and feta add salt, so add little salt at a time.

variation (if any)

Add cooked chickpeas for more protein.
Swap basil or mint for parsley if you prefer.
Use baby arugula instead of spinach for a peppery note.
Add diced cucumber for extra crunch.

FAQs

Q: Can I use a different pasta?
A: Yes. Small shapes like ditalini, small shells, or rice-shaped pastas work well.

Q: Can I make this ahead?
A: Yes. Make it a day ahead and chill. Stir before serving and add a bit of oil if it looks dry.

Q: Is this salad good for picnics?
A: Yes. It travels well and stays safe if kept cool. Use a cooler or ice pack for outdoor events.

Q: Can I skip the olives?
A: Yes. You can leave them out or replace them with roasted red peppers for a milder taste.

Q: How do I keep the herbs fresh?
A: Add fresh herbs right before serving or fold them in after the salad chills to keep them bright.