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Orzo Salad with Sundried Tomatoes and Feta is a delightfully quick, light and easy lunch or dinner recipe to make! Perfectly cooked orzo pasta is tossed in a homemade zesty vinaigrette with cucumbers, sundried tomatoes, red onions and feta! Serve this Mediterranean inspired orzo salad in the warmer summer months, with grilled meats or seafood or all year round as the perfect meal or side dish!

Love easy pasta salad recipes? Try this Pesto Orzo Salad or my reader fave, this Bruschetta Pasta Salad for quick and easy, light and fresh meal options!

Orzo Salad with Sundried Tomatoes and Feta

I generally love orzo pasta, whether it’s served warm or cold, as a main dish or light appetizer such as this salad. Regardless of your preference, this orzo salad is not one you should skip out on! It’s super flavourful, healthy, delicious and perfect for almost every occasion.

Here are some other reasons why I love this Orzo Salad with Sundried Tomatoes and Feta:

• A great salad to serve during the hot summer months, as it’s easy to prepare, fresh and tasty
• If you’re looking to eat more of a Mediterranean diet, this recipe is a great one to add to the round up
• This recipe is ready in under 35 minutes, even quicker if you prep your veggies ahead of time

Want More Salad Recipes? Check These Out…

• Tomato Avocado Cucumber Salad, pictured
• Jerk Chicken Cobb Salad with Honey Mustard Dressing, pictured
• Greek Salad & Red Wine Vinaigrette
• Vegetable & Quinoa Salad w/ Herb & Olive Oil Dressing

Ingredients to Make Orzo Salad with Sundried Tomatoes and Feta

• Orzo Pasta
• Cucumber
• Grape Tomatoes
• Red Onion
• Kalamata Olives
• Sundried Tomatoes
• Feta Cheese
• Fresh Parsley or herb of choice i.e. dill or basil

Vinaigrette

• Olive Oil
• Sundried Tomato Oil
• Lemon Juice
• Greek Seasoning or Italian Seasoning
• Granulated White Sugar, optional
• Salt & Pepper

See My Story Below for Step-by-Step Instructions

How to Make Orzo Salad with Sundried Tomatoes and Feta

1. Cook & Cool Orzo Pasta – bring a large pot of salted water to a boil. Cook the orzo pasta according to the package directions, or until slightly a little more than al dente. Drain the orzo, drizzle with olive oil and set aside to cool.

2. Make Vinaigrette – prepare the vinaigrette by whisking together olive oil, sundried tomato oil, lemon juice, greek seasoning, granulated white sugar (optional), salt and pepper to taste in a small bowl. Adjust taste to your liking.

3. Toss Salad Ingredients Together – in a large bowl, toss together the cooked and cooled orzo, cucumbers, tomatoes, red onion, olives, sundried tomatoes, feta and fresh parsley. Drizzle the vinaigrette over the salad and toss to coat. Garnish with crumbled feta and serve.

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