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

Description

This vibrant Sundried Tomato Feta Orzo Salad is a delicious and quick Mediterranean-inspired side dish featuring tender orzo pasta, creamy feta, sundried tomato pesto, refreshing cucumber, and juicy tomatoes. Perfect for picnics, potlucks, or a light meal, it’s ready in just 15 minutes.

Ingredients

Units Scale

Pasta

1 1/2 cups dry orzo (cooked al dente according to package directions)

Dressing

1 tablespoon olive oil
1/2 cup sundried tomato pesto
Pinch of salt

Salad Mix-ins

4 oz. crumbled feta
1 cucumber, seeded and chopped
1 cup tomatoes, chopped

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Instructions

Prepare the Orzo: Cook the dry orzo in boiling salted water according to the package directions until al dente. Drain thoroughly and allow to cool slightly.
Mix the Dressing: In a large mixing bowl, combine the olive oil, sundried tomato pesto, and a pinch of salt. Stir until well blended.
Toss the Orzo: Add the cooked orzo to the bowl with the dressing and toss until every pasta grain is well coated.
Add the Salad Ingredients: Gently fold in the crumbled feta, chopped cucumber, and chopped tomatoes until all ingredients are evenly distributed.
Chill and Serve: Refrigerate the salad until ready to serve for the best flavor. Stir before serving if needed.

Notes

For extra flavor, use marinated sundried tomatoes in the pesto.
Best served chilled but can be enjoyed at room temperature.
Customize by adding olives, fresh herbs, or grilled chicken for protein.
Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving Size: about 1 cup
Calories: 230
Sugar: 3g
Sodium: 420mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 6g
Cholesterol: 15mg