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Fresh Mediterranean Orzo Salad with Feta and Sun-Dried Tomatoes

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A quick and easy Mediterranean orzo salad featuring tender orzo pasta, tangy feta, chewy sun-dried tomatoes, and fresh veggies, perfect as a light meal or side dish.

Ingredients

Scale
  • 1 cup (170 g) uncooked orzo pasta
  • ½ cup (about 60 g) sun-dried tomatoes, preferably packed in oil
  • ¾ cup (about 110 g) crumbled feta cheese
  • 1 medium cucumber, diced (about 1 cup)
  • ¼ cup finely chopped red onion
  • ¼ cup chopped fresh parsley
  • ½ cup pitted and halved Kalamata olives
  • Juice of 1 large lemon (about 3 tablespoons)
  • 3 tablespoons extra virgin olive oil
  • 1 small garlic clove, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Bring 4 cups (950 ml) of salted water to a boil in a medium saucepan. Add 1 cup (170 g) of orzo and cook uncovered for 8–10 minutes until al dente, stirring occasionally to prevent clumping.
  2. Drain the orzo in a colander and rinse briefly under cold water to stop cooking and cool it down. Drain well and transfer to a large mixing bowl.
  3. If using oil-packed sun-dried tomatoes, drain and chop into bite-sized pieces. If using dried ones, soak in warm water for 10 minutes, drain, and chop.
  4. Dice the cucumber and finely chop the red onion (soak in cold water for 5 minutes if desired to mellow sharpness). Chop fresh parsley and halve the pitted Kalamata olives.
  5. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, juice of 1 large lemon, 1 minced garlic clove, 1 teaspoon dried oregano, salt, and black pepper to taste. Adjust sweetness with a pinch of sugar or honey if needed.
  6. Add the sun-dried tomatoes, cucumber, red onion, olives, and crumbled feta to the cooled orzo. Pour the dressing over everything and gently toss to combine.
  7. Let the salad sit for 10–15 minutes at room temperature or chill in the fridge for up to an hour before serving. Stir gently before serving and adjust seasoning if needed.

Notes

Do not overcook the orzo to keep it al dente and prevent mushiness. Rinse orzo under cold water immediately after cooking to stop cooking and cool it quickly. Soak dried sun-dried tomatoes to soften their texture. Add feta last and fold gently to keep chunks intact. Let the salad rest to allow flavors to meld. If salad seems dry after chilling, stir in more olive oil or lemon juice.

Nutrition

Keywords: Mediterranean orzo salad, feta salad, sun-dried tomatoes, easy pasta salad, summer side dish, quick salad recipe

Find it online: https://tempotaste.com/fresh-mediterranean-orzo-salad-recipe-easy-homemade-feta-and-sun-dried-tomatoes/