Orzo Pasta Salad with Feta and Sun-Dried Tomatoes is a fresh, make-ahead pasta salad with briny olives, tender spinach, bright lemon, fragrant herbs, and creamy feta. It’s simple to prepare, easy to chill, and ideal for lunches, potlucks, or summer meals.
This colorful orzo salad is a great choice when you want a side dish that feels substantial without being heavy. The small pasta shape catches pieces of feta, herbs, olives, and sun-dried tomatoes in every spoonful, so the salad stays flavorful from the first serving to the last.
The combination works because the ingredients balance one another naturally. Kalamata olives and feta bring salty, savory flavor, sun-dried tomatoes add concentrated sweetness, and fresh lemon keeps everything bright. Basil and mint give the salad a fresh finish that makes it especially good served cool or at room temperature.
It also benefits from a little resting time. You can serve it right after mixing, but chilling it for at least 30 minutes gives the pasta time to absorb some of the lemon and olive oil while the herbs mingle with the other ingredients.
Ingredients
- Orzo pasta: One pound forms the tender, bite-size base of the salad and makes it easy to scoop and serve.
- Sun-dried tomatoes: Drained oil-packed tomatoes provide concentrated tomato flavor and a pleasantly chewy texture.
- Kalamata olives: Chopped olives give the pasta its distinctive Mediterranean-style briny note.
- Feta cheese: Crumbled feta adds creamy, salty bites throughout the finished salad.
- Fresh spinach: Thinly sliced spinach adds freshness and blends easily into the small pasta without overwhelming it.
- Red onion: Chopped onion contributes crisp texture and a sharper savory flavor that contrasts with the tomatoes.
- Fresh basil and mint: These herbs add an aromatic, garden-fresh element that keeps the pasta salad lively.
- Fresh lemon: Both juice and finely grated zest are used for acidity and bright citrus aroma.
- Extra-virgin olive oil: Three tablespoons help create the simple dressing and coat the orzo evenly.
- Black pepper: Freshly ground pepper rounds out the lemon, feta, and olive flavors without competing with them.
Cooking Steps
STEP 1: Bring about 2 quarts of water to a full boil in a sturdy saucepan and season it with the salt. Add the orzo and stir shortly after it enters the water so the small pasta pieces do not settle together.
STEP 2: Cook the orzo according to the package timing until it is tender but still holds its shape. Avoid cooking it until overly soft because the pasta will continue absorbing moisture as it sits with the dressing.
STEP 3: Transfer the cooked orzo to a colander and drain it very thoroughly. Excess cooking water can dilute the lemon and olive oil dressing, so give the pasta a moment to release as much moisture as possible.
STEP 4: Place the drained orzo in a large serving bowl. Add the chopped Kalamata olives, diced sun-dried tomatoes, red onion, thinly sliced spinach, lemon zest, basil, and mint. Toss until the colorful additions are distributed throughout the pasta.
STEP 5: Pour in the fresh lemon juice and extra-virgin olive oil, then season with freshly ground black pepper. Toss again so that the dressing lightly coats the orzo rather than collecting at the bottom of the bowl.
STEP 6: Add the crumbled feta last and fold it through gently. Mixing lightly at this stage helps preserve small pieces of feta instead of turning the cheese into a paste throughout the salad.
STEP 7: Serve at room temperature if you prefer, or cover and refrigerate the salad for at least 30 minutes. Before serving chilled pasta salad, toss it once more so the dressing and mix-ins are evenly redistributed.
Helpful Tips
- Drain the orzo carefully. Water left clinging to the pasta can make the simple lemon dressing taste weak and watery.
- Add feta with a gentle hand. Folding it in at the end leaves noticeable creamy pieces throughout the salad.
- Give the finished salad time to rest. Thirty minutes in the refrigerator allows the lemon, herbs, olives, and tomatoes to flavor the pasta more fully.
Perfect Pairings
This pasta salad works well beside simply prepared proteins because it already brings plenty of flavor on its own. Grilled or roasted chicken is a particularly practical pairing, with the lemon and herbs adding freshness alongside the savory meat.
You can also serve it with baked or grilled fish. The citrus dressing and briny feta complement mild fish without requiring another complicated side dish.
For a vegetarian meal, pair the salad with roasted vegetables such as zucchini, peppers, or eggplant. Their warm, caramelized flavor creates a nice contrast with the cool pasta, fresh herbs, and tangy cheese.
Can I make this pasta salad ahead of time?
Yes. In fact, preparing it a little ahead is useful because the salad benefits from resting in the refrigerator for at least 30 minutes. Keep it covered until you are ready to serve, then give everything a thorough but gentle toss before bringing it to the table.
Should orzo be rinsed for pasta salad?
Rinsing is not necessary for this version. Thorough draining is more important. The cooked pasta can go directly into the serving bowl once excess water has been removed, allowing the lemon juice, olive oil, and flavorful mix-ins to cling to it.
Can I serve this orzo salad warm?
It is designed primarily for room-temperature or chilled serving. You can assemble it while the orzo is still slightly warm, but letting it cool before serving gives the fresh spinach, mint, basil, lemon, and feta a more balanced texture and flavor.
How do I keep orzo pasta salad from becoming dry?
Make sure the pasta is not overcooked or left uncovered in the refrigerator. Store it in a tightly covered container and toss it before serving. If the salad has absorbed much of its dressing during storage, a small splash of olive oil can help loosen the pasta.
Do I have to chill the salad before serving?
No. It can be served at room temperature immediately after assembly. However, a 30-minute chill is worth doing when your schedule allows because it gives the pasta time to take on more of the lemon, herb, olive, and sun-dried tomato flavors.
Keeping Leftovers Fresh
Transfer leftover orzo salad to an airtight container and refrigerate it promptly. For the best flavor and texture, enjoy it within about 3 to 4 days. The pasta will gradually absorb more of the dressing as it sits, so stir the salad before each serving.
Freezing is not recommended. Cooked pasta, fresh spinach, herbs, and feta can all change texture after freezing and thawing, leaving the salad softer and less fresh-tasting than when refrigerated.
There is usually no need to reheat this dish because it is intended to be served chilled or at room temperature. If it has been refrigerated, you can take out the amount you plan to eat shortly before serving and let it lose some of its refrigerator chill. Toss it gently once more so the feta, herbs, vegetables, and dressing are evenly distributed.
Orzo Pasta Salad with Feta and Sun-Dried Tomatoes
Ingredients
For the Orzo Pasta
- 1 pound orzo pasta
- 1/2 teaspoon salt
- 2 quarts water
For the Mix-Ins and Dressing
- 1/3 pound feta cheese crumbled
- 3 tablespoons freshly squeezed lemon juice
- 1 cup spinach finely sliced
- 1/2 pound pitted Kalamata olives chopped
- Finely grated zest of 1 lemon
- 3 tablespoons extra-virgin olive oil
- 12 ounces oil-packed sun-dried tomatoes drained and diced
- 3 tablespoons fresh mint cut into thin ribbons
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup red onion chopped
- 3 tablespoons fresh basil thinly sliced
Instructions
- Bring 2 quarts of water and the salt to a rolling boil in a heavy saucepan. Stir in the orzo and cook it for the length of time specified on the package, until tender. Pour the cooked pasta into a colander and drain thoroughly so that no excess water remains.
- Place the well-drained orzo in a large serving bowl. Add the chopped Kalamata olives, red onion, diced sun-dried tomatoes, sliced spinach, lemon zest, basil, and mint. Stir well until the vegetables, herbs, and pasta are evenly combined.
- Add the black pepper, extra-virgin olive oil, fresh lemon juice, and crumbled feta to the orzo mixture. Toss gently until everything is evenly coated and incorporated, taking care not to break the feta into excessively small pieces.
- Serve the salad at room temperature, or refrigerate it until serving. For a more developed blend of flavors, allow the finished salad to rest in the refrigerator for at least 30 minutes before serving.