Crispy Orzo Salad with Sun-Dried Tomatoes and Feta: My Family’s Summer Favorite
This Crispy Orzo Salad with Sun-Dried Tomatoes and Feta is the perfect summer side dish. After making it dozens of times, I’ve discovered the trick to keeping it crispy: toss with dressing right before serving. The fresh Mediterranean flavors will transport you to a cozy Greek taverna. Start by cooking the orzo, then mix in sun-dried tomatoes, cucumber, and red onion. Toss with a simple lemon-herb dressing and top with crumbled feta. It’s so much better than takeout and ready in just 20 minutes. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Carrot Cake Ice Cream with Warm Spices and Pesto Eggs on Avocado Toast Easy Breakfast Recipe.
Why This Crispy Orzo Salad with Sun-Dried Tomatoes and Feta: My Family's Summer Favorite Is Pure Comfort
- Bursting with fresh Mediterranean flavors
- Crispy orzo stays tender, never soggy
- Easy to make ahead for cookouts
- Better than takeout and ready in 20 minutes
What You'll Need for Crispy Orzo Salad with Sun-Dried Tomatoes and Feta: My Family's Summer Favorite
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup orzo pasta
- 1/2 cup sun-dried tomatoes
- 1/2 English cucumber
- 1/4 red onion
- 1/4 cup crumbled feta
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 1 clove garlic
- 1 tsp dried oregano
- Salt and pepper, to taste
- Optional: Chopped fresh parsley
- Optional: Lemon wedges
📝 Ingredient Notes
- orzo: Also known as risoni or rice-shaped pasta
🛒 Tools & Equipment I Recommend
- Good quality olive oil — Enhances the Mediterranean flavors → See on Amazon
- Sharp kitchen knife — Makes prep work a breeze → See on Amazon
How to Make Crispy Orzo Salad with Sun-Dried Tomatoes and Feta: My Family's Summer Favorite
- Cook orzo: Bring a large pot of salted water to a boil. Add orzo and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.
- Prepare vegetables: Chop sun-dried tomatoes, cucumber, and red onion. Crumble feta.
- Make dressing: Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Toss salad: In a large bowl, combine cooked orzo, vegetables, and dressing. Toss until well coated. Add more salt and pepper if needed.
- Serve: Transfer to a serving dish, garnish with fresh parsley and lemon wedges. Serve immediately or chill until ready to serve.
Cook's Tips for Perfect Crispy Orzo Salad with Sun-Dried Tomatoes and Feta: My Family's Summer Favorite
- Common mistake and fix: Don't overdress the salad. Add dressing right before serving to keep orzo crispy.
- Time-saving tip: Make ahead the orzo and dressing separately. Toss right before serving.
- Nutrition tip: Add chickpeas or grilled chicken for a protein-packed meal.
Storing & Reheating Crispy Orzo Salad with Sun-Dried Tomatoes and Feta: My Family's Summer Favorite
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare orzo and dressing up to 1 day ahead. Toss right before serving.
Freezing Crispy Orzo Salad with Sun-Dried Tomatoes and Feta: My Family's Summer Favorite
Not suitable for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary, serve chilled or at room temperature. Microwave: Gently reheat in the microwave for 15-20 seconds if desired.
Recipe Notes
- Chef tip: Use a mix of sun-dried tomatoes in oil and dried for better texture and flavor.
- Best substitution: Substitute orzo with quinoa or couscous for a gluten-free option.
- Make-ahead: Prepare orzo and dressing up to 1 day ahead. Toss right before serving.
- Scaling: Easily double or triple the recipe for larger gatherings.
- Troubleshooting: If orzo becomes soggy, add more olive oil and lemon juice to refresh the dressing.
Want to level up this recipe?
High-quality cutting board — Makes prep work easier and safer → Check price on Amazon
Crispy Orzo Salad with Sun-Dried Tomatoes and Feta: My Family's Summer Favorite
Ingredients
Main Ingredients
- 1 cup orzo pasta
- 1/2 cup sun-dried tomatoes
- 1/2 English cucumber
- 1/4 red onion
- 1/4 cup crumbled feta
Seasonings
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 1 clove garlic
- 1 tsp dried oregano
- Salt and pepper, to taste
Optional Toppings
- Chopped fresh parsley
- Lemon wedges
Instructions
- Cook orzo: Bring a large pot of salted water to a boil. Add orzo and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.
- Prepare vegetables: Chop sun-dried tomatoes, cucumber, and red onion. Crumble feta.
- Make dressing: Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Toss salad: In a large bowl, combine cooked orzo, vegetables, and dressing. Toss until well coated. Add more salt and pepper if needed.
- Serve: Transfer to a serving dish, garnish with fresh parsley and lemon wedges. Serve immediately or chill until ready to serve.
Notes
- Chef tip: Use a mix of sun-dried tomatoes in oil and dried for better texture and flavor.
- Best substitution: Substitute orzo with quinoa or couscous for a gluten-free option.
- Make-ahead: Prepare orzo and dressing up to 1 day ahead. Toss right before serving.
- Scaling: Easily double or triple the recipe for larger gatherings.
- Troubleshooting: If orzo becomes soggy, add more olive oil and lemon juice to refresh the dressing.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not suitable for freezing.
- Oven reheat: Not necessary, serve chilled or at room temperature.
- Microwave reheat: Gently reheat in the microwave for 15-20 seconds if desired.
- Make ahead: Prepare orzo and dressing up to 1 day ahead. Toss right before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 9g
- Fat: 18g
- Carbs: 38g
- Fiber: 3g
- Sugar: 4g
- Sodium: 500mg
- Cholesterol: 15mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Orzo Salad with Sun-Dried Tomatoes and Feta: My Family's Summer Favorite FAQs
Yes, prepare orzo and dressing up to 1 day ahead. Toss right before serving to keep orzo crispy.
Overdressing the salad can cause the orzo to become soggy. Add dressing right before serving to keep orzo crispy.
No, the salad does not freeze well due to the fresh vegetables and dressing.
No, the air fryer is not suitable for cooking orzo or making this salad.
Quinoa or couscous can be used as a gluten-free substitute for orzo.
A Warm Final Note
I can’t wait for you to try Crispy Orzo Salad with Sun-Dried Tomatoes and Feta: My Family's Summer Favorite and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
