This Quick Orzo Pasta Salad is a fast, high-protein dinner made with tender orzo, creamy feta, and sun-dried tomatoes. Ready in 30 minutes for a healthy weeknight meal.

Ingredients

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Instructions

Step 1

Bring a large pot of generously salted water (about 4 quarts) to a rolling boil. Add the dry orzo pasta and cook according to package directions until al dente, usually 8-10 minutes. Orzo should be tender but still have a slight bite; overcooking will make the salad mushy. Stir occasionally to prevent sticking. While the pasta cooks, prepare the dressing and other ingredients. Once done, reserve about 1/2 cup of pasta water before draining. Drain the orzo in a colander and rinse briefly with cool water to stop the cooking process and cool it down for the salad. Shake well to remove excess water.

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Step 2

In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, a pinch of salt, and a few grinds of black pepper. Taste the dressing and adjust acidity or saltiness to your preference. The dressing should be bright and tangy to balance the richness of the feta and sun-dried tomatoes. Set aside.

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Step 3

In a large mixing bowl, combine the cooked and cooled orzo, chopped sun-dried tomatoes, crumbled feta cheese, fresh parsley, and fresh basil. If using, add the Kalamata olives and toasted pine nuts for extra texture and flavor. Toss gently with a spatula or wooden spoon to distribute all ingredients evenly without crushing the feta.

Step 4

Pour the prepared dressing over the salad and toss again until everything is well coated. The orzo should glisten with the dressing. If the salad seems dry, add a tablespoon or two of the reserved pasta water to loosen it up; the starch in the water helps the dressing cling to the pasta. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

Step 5

Transfer the orzo pasta salad to a serving bowl or platter. Garnish with a few extra feta crumbles, a sprinkle of fresh parsley, and a drizzle of olive oil if desired. Serve immediately at room temperature or refrigerate for 30 minutes to serve cold. This salad also tastes great the next day as the flavors meld together.

For best results

  • For the best texture, cook the orzo just to al dente. Overcooked orzo becomes mushy and won't hold up well in the salad. The residual heat from the pasta will continue to cook it slightly after draining, so pulling it a minute early is a good strategy. Rinsing with cool water stops the cooking immediately and removes excess starch, preventing clumping.
  • Sun-dried tomatoes packed in oil are preferred for this recipe because they are soft, flavorful, and easy to chop. If you only have dry-packed sun-dried tomatoes, rehydrate them in hot water for 10 minutes, then drain and chop. You may need to add a little extra olive oil to the dressing to compensate for the missing oil.
  • Feta cheese varies in saltiness and creaminess. For the best results, use a block of feta stored in brine rather than pre-crumbled feta, which tends to be drier and less flavorful. Crumble it yourself just before adding to the salad to preserve its creamy texture.
  • Let the salad sit at room temperature for 10-15 minutes after tossing to allow the flavors to meld. If serving cold, refrigerate for at least 30 minutes, but let it come to room temperature for a few minutes before serving to soften the feta and bring out the olive oil's flavor.
  • This salad is highly customizable. Add grilled chicken, shrimp, or chickpeas for extra protein. You can also toss in a handful of fresh baby spinach or arugula for added greens. The acidity of the lemon and the saltiness of the feta pair beautifully with any of these additions.

Variations

  • Make it vegan by omitting the feta cheese and using a vegan feta alternative or adding 1/2 cup of cooked chickpeas for protein. Replace the honey (if used) with maple syrup or agave. The sun-dried tomatoes and herbs will still provide plenty of flavor.
  • For a Mediterranean twist, add 1/2 cup of chopped cucumber, 1/4 cup of diced red onion, and 1/4 cup of pitted Kalamata olives. Swap the basil for fresh mint or dill. This version is especially refreshing on a hot summer day.
  • Turn this into a main dish salad by adding 8 ounces of grilled chicken breast, sliced, or 1 cup of cooked shrimp. The protein boost makes it a complete meal. You can also add a can of drained and rinsed chickpeas for a vegetarian protein option.
  • If you prefer a creamy dressing, mix 2 tablespoons of Greek yogurt or mayonnaise into the olive oil and lemon juice. This adds richness and a tangy creaminess that coats the orzo beautifully. Reduce the olive oil to 2 tablespoons to keep the calorie count in check.

Nutrition

  • Calories385 kcal
  • Total Fat18g
  • Saturated Fat6g
  • Cholesterol25mg
  • Sodium520mg
  • Total Carbohydrates45g
  • Dietary Fiber3g
  • Sugars6g
  • Protein12g

Common Questions

Can I use a different pasta shape instead of orzo?
Yes, you can substitute orzo with any small pasta shape like ditalini, stelline, or even small shells. Adjust the cooking time according to the package directions. The key is to cook it al dente and rinse it to stop the cooking process.
How long does this orzo pasta salad keep in the refrigerator?
Stored in an airtight container, this salad will keep for up to 3 days in the refrigerator. The flavors actually improve as they meld. Before serving, let it sit at room temperature for 10-15 minutes and toss with a little extra olive oil or lemon juice if it seems dry.
Can I freeze orzo pasta salad?
Freezing is not recommended because the texture of the orzo and feta will suffer upon thawing. The pasta becomes mushy and the feta turns crumbly and watery. It’s best enjoyed fresh or within a few days.
Is this salad gluten-free?
Traditional orzo is made from wheat, so it contains gluten. To make this salad gluten-free, use gluten-free orzo (often made from rice or corn) or substitute with gluten-free small pasta. Check the labels of all other ingredients to ensure they are certified gluten-free.
Can I make this salad ahead of time for a party?
Absolutely! This salad is perfect for meal prep or parties. Prepare it up to 24 hours in advance, but keep the dressing separate until just before serving to prevent the pasta from absorbing too much liquid and becoming soggy. Alternatively, toss everything together and add a splash of olive oil and lemon juice before serving to refresh it.
What can I substitute for feta cheese?
If you don’t have feta, you can use crumbled goat cheese, ricotta salata, or even grated Parmesan for a different flavor profile. For a dairy-free option, use a plant-based feta alternative or omit the cheese and add extra olives and pine nuts for richness.