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Fresh Greek Orzo Pasta Salad Recipe Easy Homemade with Sun-Dried Tomatoes and Feta

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A vibrant and refreshing Greek-inspired orzo pasta salad featuring sun-dried tomatoes, creamy feta, and fresh herbs, perfect for quick meals and gatherings.

Ingredients

Scale
  • 1 ½ cups (about 270 grams) orzo pasta
  • ½ cup chopped sun-dried tomatoes (packed in oil or rehydrated if dry-packed)
  • ¾ cup crumbled feta cheese
  • 1 medium cucumber, diced
  • ¼ cup finely chopped red onion
  • ½ cup pitted and halved Kalamata olives
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint (optional)
  • 3 tablespoons freshly squeezed lemon juice
  • ¼ cup (60 ml) extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups (270 g) orzo and cook according to package instructions—usually about 8-10 minutes—until al dente. Stir occasionally to prevent sticking. Drain in a colander and rinse under cold water to stop cooking and cool the pasta. Set aside to drain completely (about 5 minutes).
  2. In a small bowl or jar, whisk together 3 tablespoons fresh lemon juice, ¼ cup (60 ml) extra virgin olive oil, 1 teaspoon dried oregano, 1 minced garlic clove, and a pinch of salt and pepper. Taste and adjust seasoning if needed.
  3. Dice 1 medium cucumber, finely chop ¼ cup red onion, halve ½ cup Kalamata olives, chop 2 tablespoons parsley and 1 tablespoon mint if using, and chop or slice ½ cup sun-dried tomatoes into bite-sized pieces. Keep everything ready in separate bowls.
  4. In a large mixing bowl, add the drained orzo, chopped sun-dried tomatoes, cucumber, red onion, olives, parsley, and mint. Toss gently to combine evenly.
  5. Pour the lemon-olive oil dressing over the salad. Toss again, making sure the orzo and veggies are well coated. Use hands for a gentle toss to avoid breaking the feta.
  6. Add ¾ cup crumbled feta last and fold it into the salad carefully to maintain some texture. Don’t overmix.
  7. Cover and refrigerate the salad for at least 30 minutes to let the flavors marry. Before serving, give it a quick toss and adjust seasoning if needed.

Notes

Use sun-dried tomatoes packed in oil for richer flavor; rehydrate dry-packed tomatoes in warm water for 10 minutes. Rinse feta if too salty. For gluten-free, substitute orzo with quinoa or gluten-free pasta. For vegan, replace feta with marinated tofu or vegan cheese. Drizzle extra olive oil before serving if salad feels dry. Salad tastes better after chilling for at least 30 minutes or overnight (add fresh parsley before serving if stored overnight).

Nutrition

Keywords: Greek salad, orzo pasta salad, sun-dried tomatoes, feta cheese, Mediterranean salad, easy pasta salad, summer salad, healthy salad

Find it online: https://yumnode.com/fresh-greek-orzo-pasta-salad-recipe-easy-homemade-with-sun-dried-tomatoes-and-feta/