Crispy Orzo Salad with Sun-Dried Tomatoes and Feta
Crispy Orzo Salad with Sun-Dried Tomatoes and Feta is the perfect side dish for summer cookouts. After making this many times, I discovered the trick to keeping it crispy is to cook the orzo al dente and toss it with a light vinaigrette just before serving. The fresh sun-dried tomatoes and tangy feta make every bite irresistible. Try it with my Easy Hibachi Zucchini Stir Fry for a complete meal. If you love recipes like this, you’ll also enjoy Easy Hibachi Zucchini Stir Fry Recipe for Dinner and Easy Chicken Shawarma Recipe Ready in Under 40 Minutes.
Why This Crispy Orzo Salad with Sun-Dried Tomatoes and Feta Is Pure Comfort
- It's crispy and refreshing, perfect for summer cookouts.
- Sun-dried tomatoes and feta add a burst of flavor in every bite.
- Easy to make and ready in under 30 minutes.
- Better than takeout and a hit with the whole family.
What You'll Need for Crispy Orzo Salad with Sun-Dried Tomatoes and Feta
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 cup cherry tomatoes, halved
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and pepper, to taste
- Optional: Red onion, thinly sliced
- Optional: Cucumber, diced
- Optional: Kalamata olives, pitted and halved
📝 Ingredient Notes
- Orzo: Also known as risoni, it's a type of short-cut pasta shaped like rice grains.
🛒 Tools & Equipment I Recommend
- Good quality olive oil — Enhances the flavor of the salad → See on Amazon
- Sharp kitchen knife — Makes chopping tomatoes and sun-dried tomatoes easier → See on Amazon
How to Make Crispy Orzo Salad with Sun-Dried Tomatoes and Feta
- Cook orzo: Cook orzo according to package instructions until al dente. Drain and rinse under cold water. Set aside.
- Prepare vinaigrette: In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Set aside.
- Assemble salad: In a large bowl, combine cooked orzo, cherry tomatoes, sun-dried tomatoes, feta, and fresh basil. Pour vinaigrette over the salad and toss gently to combine. Taste and adjust seasoning if needed.
Cook's Tips for Perfect Crispy Orzo Salad with Sun-Dried Tomatoes and Feta
- Common mistake and fix: Don't overcook the orzo. It should be al dente to keep the salad crispy.
- Substitution: You can substitute the sun-dried tomatoes with fresh ones if you prefer.
- Make-ahead: Prepare the salad up to a day ahead, but don't add the vinaigrette until just before serving.
Storing & Reheating Crispy Orzo Salad with Sun-Dried Tomatoes and Feta
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 the salad up to a day ahead, but don't add the vinaigrette until just before serving.
Freezing Crispy Orzo Salad with Sun-Dried Tomatoes and Feta
Not recommended for this salad.
How to Reheat Without Drying It Out
Oven: Not necessary, as this salad is best served cold or at room temperature. Microwave: Not necessary, as this salad is best served cold or at room temperature.
Recipe Notes
- Chef tip: To keep the salad crispy, don't overcook the orzo and toss it with the vinaigrette just before serving.
- Best substitution: You can substitute the sun-dried tomatoes with fresh ones if you prefer.
- Make-ahead: Prepare the salad up to a day ahead, but don't add the vinaigrette until just before serving.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If your salad is too dry, add a little more olive oil and vinegar. If it's too wet, add more orzo or let it sit for a while to absorb some of the liquid.
Want to level up this recipe?
Good quality olive oil — Enhances the flavor of the salad → Check price on Amazon
Crispy Orzo Salad with Sun-Dried Tomatoes and Feta
Ingredients
Main Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh basil
Seasonings
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and pepper, to taste
Optional Toppings
- Red onion, thinly sliced
- Cucumber, diced
- Kalamata olives, pitted and halved
Instructions
- Cook orzo: Cook orzo according to package instructions until al dente. Drain and rinse under cold water. Set aside.
- Prepare vinaigrette: In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Set aside.
- Assemble salad: In a large bowl, combine cooked orzo, cherry tomatoes, sun-dried tomatoes, feta, and fresh basil. Pour vinaigrette over the salad and toss gently to combine. Taste and adjust seasoning if needed.
Notes
- Chef tip: To keep the salad crispy, don't overcook the orzo and toss it with the vinaigrette just before serving.
- Best substitution: You can substitute the sun-dried tomatoes with fresh ones if you prefer.
- Make-ahead: Prepare the salad up to a day ahead, but don't add the vinaigrette until just before serving.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If your salad is too dry, add a little more olive oil and vinegar. If it's too wet, add more orzo or let it sit for a while to absorb some of the liquid.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for this salad.
- Oven reheat: Not necessary, as this salad is best served cold or at room temperature.
- Microwave reheat: Not necessary, as this salad is best served cold or at room temperature.
- Make ahead: Prepare the salad up to a day ahead, but don't add the vinaigrette until just before serving.
Nutrition Per Serving
- Calories: 280
- Protein: 8g
- Fat: 12g
- Carbs: 35g
- Fiber: 3g
- Sugar: 4g
- Sodium: 400mg
- 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 FAQs
Yes, you can prepare the salad up to a day ahead, but don't add the vinaigrette until just before serving.
Overcooking the orzo and not rinsing it under cold water can make the salad soggy. Also, adding the vinaigrette too early can cause the salad to absorb too much liquid.
No, freezing is not recommended for this salad as it can make the orzo and vegetables mushy.
No, the air fryer is not necessary for this recipe as it's a cold salad.
You can substitute the sun-dried tomatoes with fresh ones if you prefer.
A Warm Final Note
I can’t wait for you to try Crispy Orzo Salad with Sun-Dried Tomatoes and Feta 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!
