A Little Pasta with a Lot of Sunshine
This greek orzo salad with feta and sundried tomatoes feels like a Mediterranean lunch in a bowl. The tiny rice-shaped pasta makes it both comforting and fresh, while the sundried tomatoes add a deep, sweet flavour that clings to every grain. It’s the kind of dish that works equally well warm or cold, whether you’re serving it at a table or packing it for work.
I started making this on days when I craved pasta but wanted something lighter than a full bowl. The orzo soaks up the dressing perfectly, while feta adds that gentle tang and creaminess. If you love this sort of balance, you’ll probably like the greek pasta salad with feta and kalamata olives or the greek couscous salad with feta and herbs.
Ingredients (Serves 4)
- 250 g orzo pasta
- 150 g feta cheese, crumbled
- 6 sundried tomatoes, finely chopped
- 10 cherry tomatoes, halved
- ½ cucumber, diced
- ½ red onion, thinly sliced
- handful of kalamata olives, pitted
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- pinch of sea salt
- black pepper to taste
Ingredient Notes
Orzo is quick to cook and easy to overcook, so keep an eye on it. You want it tender but still with a little bite. After draining, toss it with a drizzle of olive oil to prevent sticking.
Sundried tomatoes are key here—they bring an intense sweetness that balances the saltiness of the feta. Use ones packed in oil for better texture and richer flavour.
Equipment Needed
You’ll need a saucepan for boiling the orzo, a sieve for draining, a mixing bowl, and a small whisk or jar for the dressing. If you’re prepping for later, a glass bowl is best for keeping the colours vibrant. A microplane grater is also handy for adding lemon zest if you want a brighter finish.
Instructions
Cook the orzo in salted boiling water according to packet instructions until al dente. Drain and rinse under cool water to stop the cooking, then drizzle with olive oil and toss to coat.
In a large bowl, combine the sundried tomatoes, cherry tomatoes, cucumber, onion, and olives. Whisk olive oil, lemon juice, oregano, salt, and pepper together in a small jar, then pour over the salad. Add the orzo and toss gently. Fold in the feta and serve warm or chilled.
Cooking Technique and Recommendations
Orzo tends to clump, so dress it while still slightly warm to help the flavours sink in. If you like a stronger dressing, double the lemon juice or add a splash of red wine vinegar. Letting the salad rest for ten minutes before serving allows the flavours to mingle and the feta to soften into the dressing.
What to Serve with This Recipe
This salad pairs beautifully with grilled fish, roasted vegetables, or chicken skewers. I often serve it alongside a baked greek salad with warm feta crust for a warm-and-cold contrast. If you prefer something fruitier, the watermelon greek salad with feta and mint is a refreshing companion. You can also see all my greek salads with feta for more pairings.
Wine and Beer Pairings
A crisp pinot grigio works beautifully with the sundried tomatoes, enhancing their sweetness without overpowering the feta. A dry rosé is another good option—it complements the lemony dressing perfectly. If you prefer beer, a pale ale with subtle citrus notes balances the salty and tangy flavours nicely.
Frequently Asked Questions
Can I use regular pasta instead of orzo?
Yes, small shapes like penne or fusilli work too—just adjust the cooking time.
Can I make this ahead of time?
Definitely. It keeps well in the fridge for up to three days. Add the feta just before serving.
Can I use fresh tomatoes instead of sundried?
You can, though you’ll lose a little of that sweet intensity. Try roasting them first for a similar depth.
Can I make it vegan?
Yes, simply swap feta for a dairy-free cheese or marinated tofu.
Can I serve it warm?
Absolutely. It’s lovely slightly warm, with the feta gently softening into the pasta.
Tips for Success When Making Greek Orzo Salad
Taste the orzo before adding salt to the dressing—feta and sundried tomatoes are already quite salty. If your sundried tomatoes feel too chewy, soak them briefly in hot water or olive oil to soften before chopping.
Recipe Variation Suggestions
Add roasted peppers or artichokes for more depth. For a burst of freshness, stir in a handful of chopped basil or parsley before serving. For a richer twist, crumble a little extra feta on top and drizzle with honey—it’s subtle but elevates the whole dish.
Storage and Reheating Greek Orzo Salad
Store in an airtight container in the fridge for up to three days. It’s best served cold or at room temperature. If you want it slightly warm, leave it out for 20 minutes before serving rather than reheating.
Health Benefits and Dietary Alternatives
This salad is packed with complex carbohydrates from the orzo and healthy fats from olive oil. Feta adds calcium and protein, while sundried tomatoes bring antioxidants and flavour. For a gluten-free version, swap orzo for quinoa or brown rice. To make it vegan, use a dairy-free feta alternative or nutritional yeast for savoury richness.
Greek Orzo Salad with Feta and Sundried Tomatoes
Ingredients
- 250 g orzo pasta
- 150 g feta cheese crumbled
- 6 sundried tomatoes finely chopped
- 10 cherry tomatoes halved
- ½ cucumber diced
- ½ red onion thinly sliced
- handful kalamata olives pitted
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp oregano dried
- pinch sea salt
- black pepper to taste
Instructions
- Cook the orzo in salted boiling water according to packet instructions until al dente. Drain and rinse under cool water to stop the cooking, then drizzle with olive oil and toss to coat.
- In a large bowl, combine the sundried tomatoes, cherry tomatoes, cucumber, onion, and olives. Whisk olive oil, lemon juice, oregano, salt, and pepper together in a small jar, then pour over the salad. Add the orzo and toss gently. Fold in the feta and serve warm or chilled.