If you’re looking for a show-stopping summer salad that manages to be both hearty and refreshing, the Sundried Tomato Feta Orzo Salad Recipe is your new go-to. Picture vibrant orzo pasta mingling with tangy sundried tomatoes, creamy feta, crisp spinach, and fragrant basil, all tossed in a zesty homemade vinaigrette. This is the kind of dish you’ll crave on sunny picnic days, at family gatherings, or anytime you want a quick Mediterranean escape right at your table!
Ingredients You’ll Need
What I love about this recipe is how it turns a handful of simple, easy-to-find ingredients into something completely irresistible. Each component here brings a unique flavor, texture, or color that helps this salad truly shine!
- Orzo pasta: These delicate rice-shaped noodles create the perfect base and soak up all those great flavors.
- Sundried tomatoes in oil: Bold, chewy, and packed with umami; chop them up after draining for bursts of Mediterranean sunshine in every bite.
- Feta cheese: Crumbly and tangy, feta gives a creamy contrast and irresistible savoriness.
- Baby spinach: Chopped for a light crunch and a fresh, leafy balance to the rich sundried tomatoes and feta.
- Red onion: Finely diced for color and a gentle bite that lifts the whole salad.
- Fresh basil: Adds an aromatic, slightly sweet punch that elevates every ingredient.
- Olive oil: A must for a rich, luxurious dressing that brings everything together.
- Red wine vinegar: For just the right amount of tang to balance the cheese and tomatoes.
- Lemon juice: Bright and zippy, it wakes up all the flavors in one squeeze.
- Garlic powder: A touch of earthy depth without overpowering the delicate veggies.
- Salt: Essential for pulling out and enhancing each flavor note.
- Black pepper: A gentle kick that rounds out the dressing perfectly.
How to Make Sundried Tomato Feta Orzo Salad Recipe
Step 1: Cook and Cool the Orzo
Bring a pot of salted water to a boil and cook your orzo according to the package directions, making sure to stop at that perfect al dente texture. Once cooked, drain and give it a quick rinse under cold water—this not only chills the pasta for salad but also keeps it from clumping together.
Step 2: Prepare the Vegetables and Cheese
While the orzo cools off, drain and chop the sundried tomatoes, crumble the feta cheese, and chop the spinach, red onion, and fresh basil. Having everything ready to go means assembly will be a breeze, and every forkful will be perfectly balanced!
Step 3: Make the Zesty Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic powder, salt, and black pepper. This quick vinaigrette is zippy, vibrant, and infinitely better than anything store-bought—the secret to an irresistible Sundried Tomato Feta Orzo Salad Recipe.
Step 4: Toss Everything Together
Grab a big mixing bowl and gently combine the cooled orzo, sundried tomatoes, feta, baby spinach, red onion, and basil. Pour the dressing evenly over the top and toss until every bite glistens. Take a moment to inhale that Mediterranean aroma!
Step 5: Chill and Serve
Transfer your finished salad to the fridge and let it chill for at least 30 minutes. This lets all the flavors meld and develop, and the wait is absolutely worth it. Serve your Sundried Tomato Feta Orzo Salad Recipe cold or at room temperature!
How to Serve Sundried Tomato Feta Orzo Salad Recipe
Garnishes
Top each serving with a little extra crumbled feta, more chopped basil, or even a sprinkle of toasted pine nuts for added crunch and a nutty accent. A light drizzle of olive oil just before serving adds a lovely sheen and richness.
Side Dishes
This salad pairs so well with grilled chicken, lamb skewers, or even a platter of roasted vegetables. It’s also the perfect companion to a basket of warm pita bread or a simple bowl of hummus when you want to round out a Mediterranean-inspired meal.
Creative Ways to Present
For an eye-catching presentation, mound the salad onto a bed of leafy greens or pile it high in a serving bowl lined with whole basil leaves. Scoop portions into individual mason jars for picnic lunches, or plate it on small, elegant dishes for a party appetizer.
Make Ahead and Storage
Storing Leftovers
Store any leftover Sundried Tomato Feta Orzo Salad Recipe in an airtight container in the fridge. It keeps wonderfully for up to three days—the flavors just get better over time!
Freezing
While this salad is at its best fresh, you technically can freeze it. However, the texture of the pasta and vegetables may change when thawed, so I recommend enjoying it within a few days for the most delicious results.
Reheating
This salad is designed to be served chilled or at room temperature. If you prefer it just slightly warm, let it sit out for a bit or give it a quick, gentle toss in a skillet over low heat—but don’t overdo it, as you want to preserve the creamy texture of the feta and the freshness of the greens.
FAQs
Can I use a different type Salad
Absolutely! While orzo is classic for this Sundried Tomato Feta Orzo Salad Recipe, you can substitute small pasta shapes like couscous, ditalini, or even pearl barley for a different twist.
Is there a vegan option for this salad?
Yes! To make this completely vegan, simply substitute the feta with a plant-based alternative or leave it out entirely. The rest of the recipe is naturally vegetarian and packed with flavor.
Can I prepare this salad the night before?
This salad is actually even tastier the next day, as the flavors meld beautifully overnight. Just give it a quick toss before serving and, if needed, add a splash more olive oil or lemon juice to refresh it.
What other veggies can I add to the salad?
Feel free to get creative! Diced cucumber, cherry tomatoes, roasted red peppers, or even kalamata olives make lovely, colorful additions to the Sundried Tomato Feta Orzo Salad Recipe.
How long can this salad sit out at room temperature?
For food safety, try to keep it out for no more than two hours if serving at a party or picnic. If it’s a particularly warm day, pop it in the fridge after serving to keep everything fresh.
Final Thoughts
I hope you’re as excited as I am to dig into this Sundried Tomato Feta Orzo Salad Recipe. It’s a simple dish with bold, captivating flavors, perfect for impressing friends or just treating yourself to a taste of the Mediterranean anytime. Give it a try, and let it brighten up your table!
Print
Sundried Tomato Feta Orzo Salad Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Sundried Tomato Feta Orzo Salad is a refreshing and flavorful dish that is perfect for a light lunch or as a side dish. The combination of tangy sundried tomatoes, creamy feta cheese, and fresh herbs makes this salad a standout favorite.
Ingredients
Orzo Salad:
- 1 cup uncooked orzo pasta
- 1/2 cup sundried tomatoes in oil (drained and chopped)
- 1/2 cup crumbled feta cheese
- 1 cup baby spinach (chopped)
- 1/4 cup red onion (finely diced)
- 2 tablespoons fresh basil (chopped)
Dressing:
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Orzo: Cook the orzo according to package directions until al dente. Drain and rinse under cold water to cool.
- Prepare the Salad: In a large mixing bowl, combine the cooked orzo, sundried tomatoes, feta cheese, chopped spinach, red onion, and fresh basil.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic powder, salt, and pepper.
- Combine and Chill: Pour the dressing over the orzo mixture and toss until everything is evenly coated. Chill for at least 30 minutes before serving to allow the flavors to meld.
- Serve: Serve cold or at room temperature.
Notes
- You can substitute baby arugula for spinach or add diced cucumber for extra crunch.
- This salad holds up well for meal prep and is perfect for potlucks or picnics.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 390mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
