Can I use a different type of pasta?

Absolutely. While orzo is perfect for this salad’s texture, you can use small pasta shapes like ditalini, couscous, or even small shells if you’re in a pinch.

Is it okay to make this salad in advance?

Yes—making this salad ahead actually enhances the flavors. Prepare a day in advance and store covered in the refrigerator. Give it a stir before serving, and maybe add a touch more olive oil if it looks a little dry.

What if I can’t find sundried tomato pesto?

You can substitute regular pesto and add a few chopped sundried tomatoes packed in oil for the same sweet, tangy notes. Another option is to blend sundried tomatoes into your favorite store-bought pesto.

How do I make this dairy-free or vegan?

Omit the feta or use a vegan feta substitute. The salad has so much flavor from the pesto and veggies that it still shines without dairy.

Sundried Tomato Feta Orzo Salad Recipe

Name: Sundried Tomato Feta Orzo Salad Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 1/2 cups dry orzo (cooked al dente according to package directions); 1 tablespoon olive oil; 1/2 cup sundried tomato pesto; Pinch of salt; 4 oz. crumbled feta; 1 cucumber, seeded and chopped; 1 cup tomatoes, chopped

If a fresh, flavorful salad that comes together in under 20 minutes sounds like a dream, it’s time to meet your new weeknight go-to: Sundried Tomato Feta Orzo Salad. This vibrant dish is packed with Mediterranean goodness—think briny feta, juicy tomatoes, crisp cucumber, and a luscious pesto that will utterly transform simple orzo. It’s the kind of recipe that feels special but is so easy and quick, you’ll be tempted to make it again and again—whether you need a work lunch, a last-minute side, or just something deliciously satisfying after a busy day.

Why You’ll Love This Recipe

Ridiculously Quick: Fifteen minutes from start to finish, and that’s if you don’t rush. Most of the time is just waiting for the orzo to boil.
Big Flavors, Simple Process: Every bite is bright, tangy, and filled with texture—the salty feta, the sweetly marinated sundried tomatoes, and the crisp cucumber are a knockout trio.
Perfect for Busy Schedules: Short on time but don’t want to sacrifice taste? This recipe is your lifesaver.
Make-Ahead Magic: This salad actually gets better as it chills, making it perfect for meal prep or entertaining.
Super Versatile: Eat it for lunch, bring it to a potluck, serve it as a side, or turn it into a main with just a protein boost.

Ingredients You’ll Need

Orzo: The bite-sized pasta that’s perfect for holding all that delicious pesto and mingling with the veggies. Cook to al dente for the best texture—don’t overcook!
Olive Oil: Adds richness and helps keep the salad moist. Go for a good-quality extra virgin if you can—it really makes a difference.
Sundried Tomato Pesto: The true flavor booster in this salad. It’s much deeper and sweeter than regular pesto, and its rich color makes the salad pop.
Salt: Just a pinch will bring all the flavors forward.
Feta Cheese: Crumbled feta adds a satisfyingly briny, creamy bite that offsets the sweetness of the tomatoes and the freshness of the cucumber.
Cucumber: For crunch and coolness. Removing the seeds keeps the salad from getting watery.
Tomatoes: Adds juiciness, color, and a hint of acidity. Use ripe, sweet tomatoes for the most flavor.

Note: This recipe is naturally vegetarian, and everything here is easy to find at any grocery store!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Ready to make this salad your own? Here are some fun ways to switch it up:

Protein Power: Add grilled chicken, shrimp, or chickpeas for a heartier meal.
Herbal Refresh: Toss in fresh basil, parsley, or dill for even more aromatic depth.
Nutty Crunch: Sprinkle in toasted pine nuts or slivered almonds for extra texture.
Greens Galore: Stir in a handful of baby spinach or arugula for a leafy twist.
Different Cheese: Try creamy goat cheese, salty halloumi, or little mozzarella pearls if feta isn’t your favorite.

How to Make Sundried Tomato Feta Orzo Salad

Step 1: Cook the Orzo

Start by boiling the orzo according to the package instructions—be sure to salt your water! Drain it well and let it cool for a few minutes. Don’t skip the rinse under cool water; it stops the cooking and keeps the pasta from sticking.

Step 2: Dress the Orzo

While the orzo is still slightly warm, toss it with olive oil, sundried tomato pesto, and a small pinch of salt. This helps the pasta absorb all that intense flavor and ensures every piece is beautifully coated.

Step 3: Add the Veggies and Cheese

Gently fold in the chopped cucumber, tomatoes, and crumbled feta. Stir just until everything is evenly distributed and well incorporated. The warmth of the orzo will soften the feta slightly, making it extra creamy and delicious.

Step 4: Chill and Serve

This salad is fantastic immediately, but pop it in the fridge for 10-15 minutes for even more blend of flavors. Before serving, give it a gentle stir and taste for seasoning, adding a bit more salt if needed.

Pro Tips for Making the Recipe

Don’t Overcook the Orzo: Keep a close eye on the pasta—overcooked orzo can turn mushy fast.
Use Good-Quality Pesto: The sundried tomato pesto is the flavor backbone, so splurge on a brand you love or make your own if you’re feeling ambitious.
Seed the Cucumber: It keeps the salad bright and crisp, never watery.
Serve Chilled or Room Temp: This salad holds up beautifully either way, making it ideal for gatherings or make-ahead meals.
Mix Gently: Stir just enough to combine; being too rough can break up the feta too much.

How to Serve

This salad is truly a chameleon on the table:

Standalone Main

Pile it high in a bowl with extra feta and a sprinkle of fresh herbs—voila, a hearty vegetarian meal.

As a Side

Pairs perfectly with grilled chicken, salmon, or lamb kebabs. The Mediterranean flavors are a match with just about any simply grilled protein.

Party Platter

Serve on a big platter, garnished with lemon wedges and a drizzle of olive oil. It’s always a hit on a buffet table.

Lunchbox Favorite

Pack it for a quick lunch—the flavors only get better as it sits.

Make Ahead and Storage

Storing Leftovers

Keeps well in an airtight container in the fridge for up to 3 days. The flavors actually meld together over time, making leftovers extra tasty.

Freezing

Freezing isn’t recommended—this salad is all about fresh texture, and the veggies can get mushy when thawed.

Reheating

No need! This salad is best enjoyed cold or at room temperature. Just stir and enjoy straight from the fridge.

FAQs

Can I use a different type of pasta?

Absolutely. While orzo is perfect for this salad’s texture, you can use small pasta shapes like ditalini, couscous, or even small shells if you’re in a pinch.
Is it okay to make this salad in advance?

Yes—making this salad ahead actually enhances the flavors. Prepare a day in advance and store covered in the refrigerator. Give it a stir before serving, and maybe add a touch more olive oil if it looks a little dry.
What if I can’t find sundried tomato pesto?

You can substitute regular pesto and add a few chopped sundried tomatoes packed in oil for the same sweet, tangy notes. Another option is to blend sundried tomatoes into your favorite store-bought pesto.
How do I make this dairy-free or vegan?

Omit the feta or use a vegan feta substitute. The salad has so much flavor from the pesto and veggies that it still shines without dairy.

Final Thoughts

This Sundried Tomato Feta Orzo Salad is the answer to busy nights and last-minute gatherings—packed with flavor, bursting with vibrant textures, and truly effortless to prepare. It’s one of those recipes that turns simple ingredients into something you’ll crave again and again. Give it a try, play with the variations, and let it become a star in your kitchen lineup!