Name: Orzo Delight with Sun-Dried Tomatoes & Feta
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1½ cups uncooked orzo pasta; ½ cup sun-dried tomatoes (packed in oil), drained and chopped; 1 cup cucumber, diced; ½ cup crumbled feta cheese; ¼ cup red onion, finely chopped; 2 tablespoons fresh parsley, chopped; 2 tablespoons fresh basil, chopped; 3 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; Salt and pepper, to taste

Why You’ll Love This Recipe

I love this dish for its refreshing flavors and simple preparation. The combination of sun-dried tomatoes, feta, and fresh herbs gives it a zesty, satisfying taste that pairs beautifully with grilled meats or can stand alone as a light lunch. It’s one of my favorite salads to make ahead and bring to gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups uncooked orzo pasta
½ cup sun-dried tomatoes (packed in oil), drained and chopped
1 cup cucumber, diced
½ cup crumbled feta cheese
¼ cup red onion, finely chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
Salt and pepper, to taste

Directions

I cook the orzo according to package instructions until tender-al dente. Then I drain and rinse it under cold water, and drain it again thoroughly.
In a large bowl, I combine the cooled orzo, chopped sun-dried tomatoes, cucumber, feta, red onion, parsley, and basil.
In a small bowl, I whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
I pour the dressing over the pasta mixture and toss gently to combine all the ingredients.
I refrigerate the salad for at least 30 minutes to allow the flavors to meld. Before serving, I give it a final toss and adjust the seasoning if needed.

Servings and timing

This recipe makes 4 servings.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 40 minutes
Approximate Calories: 320 kcal per serving

Variations

Sometimes I add kalamata olives or chopped artichoke hearts for more Mediterranean flair. If I want extra protein, I toss in chickpeas or grilled chicken. I also like using mint or dill for a different herbal note.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I serve it cold or at room temperature. If it dries out a bit, I refresh it with a splash of olive oil and lemon juice.

FAQs

Can I make this salad ahead of time?

Yes, I often make it the night before. It tastes even better after the flavors have mingled.

Can I use a different pasta?

Absolutely. I sometimes use couscous, farro, or even quinoa for a variation in texture.

Is this dish good for picnics?

Yes, it’s ideal for picnics and potlucks since it holds up well without needing to be reheated.

Can I make this dairy-free?

I omit the feta or use a plant-based alternative to make it dairy-free.

What if I don’t have fresh herbs?

I substitute with dried herbs, but I use only about a third of the amount since dried herbs are more concentrated.

Conclusion

Orzo Delight with Sun-Dried Tomatoes & Feta is one of those salads I turn to again and again for its vibrant taste and ease of preparation. It’s perfect for warm days, versatile in its pairings, and always a crowd-pleaser at the table.