Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta – Better Than Takeout
This Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta is the perfect side dish for summer cookouts or a light lunch. After making this many times, I’ve discovered the secret to keeping it light and tangy is using a good quality olive oil and balancing the flavors with fresh herbs. If you love recipes like this, you’ll also enjoy Easy Chocolate Chip Cookie Pie Recipe for Dessert and Easy No-Bake Chocolate Cherry Cream Pie Recipe.
Why This Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta – Better Than Takeout Is Pure Comfort
- Light and refreshing
- Packed with flavor from sun-dried tomatoes and feta
- Easy to make ahead and perfect for meal prepping
- Better than takeout!
What You'll Need for Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Orzo pasta
- Sun-dried tomatoes
- Feta cheese
- Red onion
- Cucumber
- Fresh parsley
- Fresh mint
- Extra virgin olive oil
- Red wine vinegar
- Garlic
- Salt
- Black pepper
- Optional: Chicken or shrimp for a main dish
- Optional: Pine nuts or Kalamata olives for extra texture
📝 Ingredient Notes
- Orzo: Substitute with small pasta shapes if needed.
- Sun-dried tomatoes: Use oil-packed for extra flavor.
🛒 Tools & Equipment I Recommend
- Good quality olive oil — Makes a huge difference in flavor → See on Amazon
- Pasta strainer — Makes draining orzo a breeze → See on Amazon
How to Make Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta – Better Than Takeout
- Cook Orzo: Cook orzo according to package instructions until al dente. Drain and rinse under cold water.
- Prepare Veggies: Chop sun-dried tomatoes, red onion, cucumber, parsley, and mint. Crumble feta.
- Make Dressing: Whisk together olive oil, vinegar, minced garlic, salt, and pepper.
- Combine: In a large bowl, combine cooked orzo, veggies, dressing, and toss to coat. Taste and adjust seasoning.
- Serve: Serve immediately or chill for at least 30 minutes to let flavors meld. Top with additional fresh herbs if desired.
Cook's Tips for Perfect Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta – Better Than Takeout
- Common mistake and fix: Don't overcook the orzo. It will become mushy and absorb too much dressing.
- Make-ahead tip: This salad keeps well in the fridge for up to 3 days. Add fresh herbs just before serving.
- Substitution tip: Use capers instead of sun-dried tomatoes for a different flavor profile.
- Presentation tip: Serve in individual bowls or on a platter for a beautiful presentation.
Storing & Reheating Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days Make-ahead tip: Can be made up to 1 day ahead
Freezing Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta – Better Than Takeout
Not recommended
How to Reheat Without Drying It Out
Oven: Not necessary Microwave: Not recommended
Recipe Notes
- Chef tip: Use a good quality olive oil for the best flavor.
- Best substitution: Substitute sun-dried tomatoes with capers for a different flavor.
- Make-ahead: Can be made up to 1 day ahead. Add fresh herbs just before serving.
- Scaling: This recipe can easily be doubled or halved.
- Troubleshooting: If the salad is too dry, add a little more olive oil and vinegar.
Want to level up this recipe?
High-quality sun-dried tomatoes — Make a big difference in flavor → Check price on Amazon
Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta – Better Than Takeout
Ingredients
Main Ingredients
- Orzo pasta
- Sun-dried tomatoes
- Feta cheese
- Red onion
- Cucumber
- Fresh parsley
- Fresh mint
Seasonings
- Extra virgin olive oil
- Red wine vinegar
- Garlic
- Salt
- Black pepper
Optional Toppings
- Chicken or shrimp for a main dish
- Pine nuts or Kalamata olives for extra texture
Instructions
- Cook Orzo: Cook orzo according to package instructions until al dente. Drain and rinse under cold water.
- Prepare Veggies: Chop sun-dried tomatoes, red onion, cucumber, parsley, and mint. Crumble feta.
- Make Dressing: Whisk together olive oil, vinegar, minced garlic, salt, and pepper.
- Combine: In a large bowl, combine cooked orzo, veggies, dressing, and toss to coat. Taste and adjust seasoning.
- Serve: Serve immediately or chill for at least 30 minutes to let flavors meld. Top with additional fresh herbs if desired.
Notes
- Chef tip: Use a good quality olive oil for the best flavor.
- Best substitution: Substitute sun-dried tomatoes with capers for a different flavor.
- Make-ahead: Can be made up to 1 day ahead. Add fresh herbs just before serving.
- Scaling: This recipe can easily be doubled or halved.
- Troubleshooting: If the salad is too dry, add a little more olive oil and vinegar.
Storage
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Not recommended
- Oven reheat: Not necessary
- Microwave reheat: Not recommended
- Make ahead: Can be made up to 1 day ahead
Nutrition Per Serving
- Calories: 350
- Protein: 10g
- Fat: 18g
- Carbs: 35g
- Fiber: 3g
- Sugar: 6g
- Sodium: 600mg
- Cholesterol: 30mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta – Better Than Takeout FAQs
Yes, it keeps well in the fridge for up to 3 days. Add fresh herbs just before serving.
You may have used too much orzo or not enough dressing. Try adding a little more olive oil and vinegar next time.
No, the texture of the orzo and veggies will be affected by freezing.
No, this recipe is best made on the stovetop and served chilled.
Capers or roasted red peppers can be used as a substitute.
A Warm Final Note
I can’t wait for you to try Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
