Homemade Orzo Pasta Salad With Feta and Sun Dried Tomatoes

A bright, Mediterranean-inspired orzo pasta salad packed with salty feta, sweet sun-dried tomatoes, and a zesty herb dressing that actually stays creamy without drying out.

Why This Recipe Works:

• Rinsing the orzo stops the cooking process instantly and removes loose starches that cause clumping.
• Sun-dried tomato oil coats the pasta, creating a barrier that prevents the vinaigrette from soaking in and drying out the dish.
• Salty feta and sweet sun-dried tomatoes balance the bright acidity of the fresh lemon juice dressing.

I once brought a plastic tub of dry, clumpy pasta salad to a neighborhood block party in July, only to watch it sit completely untouched next to a sweating bowl of potato salad. It was humiliating.

Nobody wants sad, chalky pasta.

Most cold pasta salads fail because the starches undergo retrogradation as they cool. The grains turn into moisture-sucking sponges.

I spent three summers trying to fix this.

The secret lies in rinsing the cooked orzo under cold water immediately after boiling to wash away the excess surface starch, then tossing it with a splash of the oil from your sun-dried tomato jar. This oil acts as a hydrophobic barrier, preventing the pasta from absorbing the dressing later. Think about this in terms of physics: we are sealing the pasta before the vinaigrette even touches it. It is hands down the easiest way to prevent dry pasta, even if draining it this way feels a tad clumsy at first.

This technique keeps the salad incredibly glossy and light, even after sitting in the fridge overnight. It pairs beautifully with a fresh Lemon Arugula Pasta Salad or as a side for grilled chicken.

Let's get cooking.

Homemade Orzo Pasta Salad With Feta and Sun Dried Tomatoes

• Publisher Storied Skillet
• Cuisine Mediterranean
• Category Salad, Side Dish
• Prep Time 15 minutes
• Cook Time 10 minutes
• Servings 6
• Calories 310 calories
• Rating 4.8 1605
• Tags orzo salad, feta pasta salad, sun dried tomatoes, cold pasta salad, mediterranean salad

Ingredients

• 16 oz (450g) dry orzo pasta
• 1 cup sun-dried tomatoes in oil, drained (reserve 2 tbsp of the oil) and chopped
• 1 cup English cucumber, diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup red onion, finely diced
• 1 cup high-quality feta cheese, crumbled
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh flat-leaf parsley, chopped
• 1/3 cup extra virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 clove garlic, grated
• 1 tsp dried oregano
• 1 tsp Diamond Crystal kosher salt
• 1/2 tsp freshly cracked black pepper

Directions

1. Bring a large pot of heavily salted water to a rolling boil. Cook the orzo pasta according to package instructions until just al dente, about 8 to 9 minutes.
2. Drain the orzo in a fine-mesh colander. Immediately rinse it under cold running water for 30 seconds, shaking the colander to remove excess water.
3. Transfer the cooled orzo to a large mixing bowl. Drizzle with the reserved 2 tablespoons of sun-dried tomato oil and toss thoroughly to coat every grain.
4. In a small bowl, whisk the extra virgin olive oil, fresh lemon juice, red wine vinegar, grated garlic, dried oregano, kosher salt, and black pepper until your wrist aches and the dressing is completely emulsified.
5. Add the chopped sun-dried tomatoes, diced cucumber, halved Kalamata olives, diced red onion, crumbled feta cheese, dill, and parsley to the bowl with the orzo.
6. Pour the dressing over the salad. Toss gently with a large spoon until everything is evenly combined and coated. Serve immediately or chill.

Notes

• I highly recommend using Diamond Crystal kosher salt; if you are using fine table salt or Morton's, cut the volume in half (use 1/2 teaspoon instead of 1 teaspoon) to avoid an over-salted salad.
• Rinsing the pasta is essential here because it washes away surface amylose, the starch responsible for making pasta sticky. This ensures the orzo grains remain distinct and slide past each other instead of gluing together.
• Do not let your garlic sit in the lemon juice for too long before whisking in the oil, as the acid can turn the garlic a strange blue-green color due to a reaction with its natural sulfur compounds.
• As this salad sits in the fridge, the feta will continue to release moisture and salt, which actually deepens the flavor profile. However, you may need to toss it with a quick squeeze of fresh lemon juice right before serving to wake up the aromatics.
• If you love Mediterranean flavors, you can easily swap the feta in this recipe for the warm, baked version featured in our Creamy Baked Feta Pasta.
• For a different texture, try swapping the orzo for rotini or penne, similar to our classic Greek Pasta Salad.

Serving Suggestions

This vibrant salad is incredibly versatile and makes the perfect companion for warm-weather dining. Here are a few of my favorite ways to plate and pair it:

• Grilled Proteins: Serve it alongside grilled lemon herb chicken or garlic butter shrimp skewers.
• Picnic Spread: Pair it with a bowl of creamy hummus and warm pita bread.
• Soup and Salad Lunch: Serve a small bowl alongside a warm cup of soup for a classic comfort meal.
• Mezze Platter: Arrange it on a large wooden board with falafel, stuffed grape leaves, and a bowl of Whipped Feta Dip.
• Crunchy Greens: Toss a handful of fresh baby arugula into the bowl right before serving for an extra peppery bite.

Storage and Reheating

Store any leftovers in an airtight glass container.

It will keep beautifully in the refrigerator for up to four days. In fact, I often find that the flavors meld together and taste even better on day two. The red onions lose their sharp bite, and the herbs infuse the oil.

Do not freeze this salad. The cucumbers will turn mushy and translucent, and the feta will lose its creamy, crumbly texture upon thawing.

When you are ready to eat, let the salad sit on the counter for about ten minutes to take the chill off. The olive oil in the dressing will solidify slightly in the cold fridge, but it quickly liquefies at room temperature. Give it a vigorous stir.

Ingredient Substitutes

If you don't have everything in your pantry, don't panic. Here are some simple, tested swaps that work beautifully:

1. Orzo: You can substitute any small pasta shape like ditalini, acini di pepe, or even quinoa for a gluten-free option.
2. Sun-Dried Tomatoes: If you don't have them, roasted red peppers or a dollop of Sun Dried Tomato Pesto will provide a similar rich, savory depth.
3. Feta Cheese: Goat cheese offers a similar creamy tang, or you can use small fresh mozzarella pearls for a milder flavor.
4. Kalamata Olives: Black olives or green Castelvetrano olives work perfectly if you prefer a less briny bite.
5. Fresh Herbs: If you don't have fresh dill or parsley, a teaspoon of dried Italian seasoning can be whisked directly into the dressing.

I hope this bright little salad finds a permanent spot in your summer rotation. It is proof that with just a tiny bit of kitchen physics, even the most humble pasta salad can become the star of the table. Let me know how it goes, and happy cooking!