VegetarianQuick

Lemon Orzo Salad with Feta and Sun-Dried Tomatoes

A light and fresh orzo salad loaded with cherry tomatoes, cucumber, sun-dried tomatoes, and crumbled feta in a bright lemon dressing. Ready in 20 minutes.

Prep

13 min

Cook

7 min

Total

20 min

Rest

30 min

Servings

6

Difficulty

easy

NK

Nibbleboard Kitchen

March 25, 2026

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orzo salad recipe

This orzo salad is the kind of recipe that earns a permanent spot in your summer rotation. It's bright, fresh, and packed with Mediterranean flavors — tender orzo pasta tossed with juicy cherry tomatoes, crunchy cucumber, tangy sun-dried tomatoes, and salty crumbles of feta, all dressed in a zippy lemon vinaigrette.

Why This Recipe Works

  • Dressing the orzo while still warm allows the pasta to absorb maximum flavor, so every grain is seasoned from the inside out.
  • Sun-dried tomato oil in the dressing adds a savory, concentrated tomato flavor that ties the whole salad together.
  • A mix of fresh cherry tomatoes and sun-dried tomatoes gives you both bright, juicy bursts and deep, chewy umami in every bite.

This orzo salad is the kind of recipe that earns a permanent spot in your summer rotation. It comes together in about 20 minutes, travels beautifully to any potluck or barbecue, and honestly tastes even better the next day. Tender orzo pasta soaks up a bright lemon dressing while colorful veggies and salty feta bring every bite to life.

Overhead flat-lay of orzo salad ingredients arranged on a white marble surface before mixing: a small bowl of raw orzo pasta, a wooden cutting board with halved red and yellow cherry tomatoes, a ramek

The secret to a really great orzo salad is dressing the pasta while it's still warm. Those little rice-shaped grains act like tiny sponges, soaking up the tangy lemon vinaigrette from the inside out. And using the oil from the sun-dried tomato jar? That's the move that takes this from good to absolutely craveable — it adds a depth of savory flavor you won't get from olive oil alone.

Close-up 45-degree angle shot of warm cooked orzo pasta in a large white mixing bowl being drizzled with golden lemon dressing from a small glass jar, chopped bright green parsley scattered on top, th

Once the orzo cools down, you toss in all the good stuff — juicy cherry tomatoes in red and yellow, crunchy cucumber, sharp red onion, chewy sun-dried tomatoes, and generous crumbles of feta. Every forkful hits you with something different: tangy, salty, sweet, crunchy, creamy. It's a textural party in a bowl.

Overhead shot of hands using a large wooden spoon to toss orzo salad in a decorative ceramic bowl with a blue-grey floral pattern, showing the moment of mixing where cherry tomatoes, cucumber chunks,

Whether you're bringing this to a summer cookout, packing it for lunch, or serving it alongside grilled chicken for dinner, it's the kind of salad that disappears fast. And the leftovers? Even better straight from the fridge the next day. Let's get cooking!

Extreme close-up macro shot of a single serving of orzo salad on a small white speckled ceramic plate, filling the frame at a 30-degree angle, showing individual orzo grains coated in dressing nestled

How It Comes Together

Overhead flat-lay of all recipe ingredients neatly arranged on a light marble countertop: a glass bowl of dry orzo pasta, halved colorful cherry tomatoes on a small wooden cutting board, crumbled feta in a ceramic ramekin, sliced sun-dried tomatoes in a small dish with visible oil, diced cucumber, finely chopped red onion, a bunch of flat-leaf parsley, a whole lemon cut in half, and a small bottle of extra virgin olive oil. Bright even natural lighting from above, clean food blog styling.
Overhead flat-lay of all recipe ingredients neatly arranged on a light marble countertop: a glass bowl of dry orzo pasta, halved colorful cherry tomatoes on a small wooden cutting board, crumbled feta in a ceramic ramekin, sliced sun-dried tomatoes in a small dish with visible oil, diced cucumber, finely chopped red onion, a bunch of flat-leaf parsley, a whole lemon cut in half, and a small bottle of extra virgin olive oil. Bright even natural lighting from above, clean food blog styling.
Close-up side angle of orzo pasta boiling in a large stainless steel pot of salted water, the small rice-shaped pasta pieces tumbling in the rolling boil, steam rising from the surface, warm kitchen lighting, shallow depth of field focused on the pasta in the water.
Close-up side angle of orzo pasta boiling in a large stainless steel pot of salted water, the small rice-shaped pasta pieces tumbling in the rolling boil, steam rising from the surface, warm kitchen lighting, shallow depth of field focused on the pasta in the water.
45-degree angle shot of warm drained orzo in a large white ceramic bowl being dressed with lemon vinaigrette poured from a small glass jar, finely chopped parsley already mixed in, the golden oil creating a glossy sheen on the warm pasta grains, a wooden spoon resting on the rim, natural window light from the left.
45-degree angle shot of warm drained orzo in a large white ceramic bowl being dressed with lemon vinaigrette poured from a small glass jar, finely chopped parsley already mixed in, the golden oil creating a glossy sheen on the warm pasta grains, a wooden spoon resting on the rim, natural window light from the left.
Overhead close-up of the fully assembled orzo salad in a wide decorative bowl with grey floral pattern, a wooden serving spoon lifting a generous scoop showing the colorful mix of orzo, red and yellow cherry tomato halves, green cucumber cubes, dark sun-dried tomato strips, purple onion, and scattered white feta crumbles with fresh parsley throughout, bright natural light, sharp focus on the spoon contents with soft background.
Overhead close-up of the fully assembled orzo salad in a wide decorative bowl with grey floral pattern, a wooden serving spoon lifting a generous scoop showing the colorful mix of orzo, red and yellow cherry tomato halves, green cucumber cubes, dark sun-dried tomato strips, purple onion, and scattered white feta crumbles with fresh parsley throughout, bright natural light, sharp focus on the spoon contents with soft background.

Chef Tips

  • Don't skip reserving the pasta water — a splash loosens the dressing after the orzo absorbs it in the fridge, bringing the salad back to life the next day.
  • Use the oil from the sun-dried tomato jar in the dressing. It adds a concentrated umami depth that plain olive oil can't match.
  • Soak the diced red onion in ice water for 10 minutes if you find raw onion too sharp — it mellows the bite while keeping the crunch.
  • For a vegan version, swap feta for marinated tofu crumbles or just add a handful of toasted pine nuts for richness.
  • This salad keeps beautifully for 3 days. Just give it a good stir and add a splash of pasta water or lemon juice before serving leftovers.

Variations

Greek Orzo Salad

Add 1 cup halved kalamata olives and 1 drained can of chickpeas for a heartier, Greek-inspired version.

Roasted Veggie Orzo Salad

Toss in roasted red peppers, grilled zucchini, and artichoke hearts for a warm-weather twist.

Herby Pesto Orzo Salad

Replace the lemon dressing with 3 tablespoons of basil pesto thinned with a splash of lemon juice.

Spicy Mediterranean Orzo

Add 1/2 teaspoon red pepper flakes to the dressing and swap parsley for fresh basil.

Serving Suggestions

Serve as a side dish alongside grilled chicken, lamb chops, or fish. It's also perfect as a standalone light lunch or packed into containers for a picnic or potluck.

Make It Ahead

Make the full salad up to 24 hours ahead. Store covered in the fridge. Before serving, stir well and add a tablespoon of lemon juice and a splash of reserved pasta water to refresh the dressing.

Lemon Orzo Salad with Feta and Sun-Dried Tomatoes

A light and fresh orzo salad loaded with cherry tomatoes, cucumber, sun-dried tomatoes, and crumbled feta in a bright lemon dressing. Ready in 20 minutes.

Prep

13 min

Cook

7 min

Total

20 min

Rest

30 min

Servings

6

Difficulty

easy

Calories

219

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Ingredients

servings

Ingredients

Lemon Dressing

Instructions

  1. 1

    Bring a large pot of generously salted water to a boil. Cook orzo according to package directions until al dente — you want it to still have a slight bite since it softens more as it absorbs the dressing.

    7 min

  2. 2

    Reserve about 1/4 cup of the starchy pasta water, then drain the orzo in a colander. Transfer to a large mixing bowl and let it cool for about 5 minutes.

    5 min

  3. 3

    While the orzo cooks, prep your veggies: halve the cherry tomatoes, dice the cucumber into small cubes, finely dice the red onion, drain and slice the sun-dried tomatoes, and chop the parsley.

  4. 4

    Whisk together the olive oil, sun-dried tomato oil, lemon juice, salt, and pepper in a small bowl or shake it up in a mason jar until emulsified.

  5. 5

    Pour the dressing over the still-warm orzo along with 2 tablespoons of the reserved pasta water. Add the chopped parsley and toss well — the warm pasta absorbs the dressing beautifully.

  6. 6

    Once the orzo has cooled to room temperature, add the cherry tomatoes, cucumber, red onion, and sun-dried tomatoes. Crumble in most of the feta, reserving some for garnish. Toss gently until everything is evenly distributed.

  7. 7

    Taste and adjust seasoning — it may need another squeeze of lemon or pinch of salt. Top with the remaining feta crumbles and a drizzle of olive oil. Serve immediately or refrigerate for at least 30 minutes for the flavors to meld.

    30 min

Equipment

large potlarge mixing bowlsmall bowl or mason jarcolander

Nutrition per Serving

219

Calories

9g

Protein

28g

Carbs

10g

Fat

5g

Fiber

10g

Sugar

817mg

Sodium

Estimated Cost

$17.70total
$2.95per serving

*Based on average US grocery prices

Storage & Leftovers

Storage: Store in an airtight container in the refrigerator for up to 3 days. The orzo will absorb dressing over time, so refresh with a squeeze of lemon before serving.

Reheating: This salad is best served cold or at room temperature. If you prefer it slightly warm, microwave individual portions for 30 seconds — just enough to take the chill off.

Freezing: Not recommended. The vegetables become watery and the orzo texture changes after freezing and thawing.

MediterraneanVegetarianUnder 30 MinutesMeal PrepNo Cook

Frequently Asked Questions

Nutrition Facts

6 servings | about 1.5 cups

Calories219

% Daily Value*

Total Fat 9.9g13%
Total Carbohydrate 27.6g10%
Dietary Fiber 5.1g18%
Total Sugars 9.5g
Protein 8.8g18%
Sodium 817mg36%

*Percent Daily Values based on a 2,000 calorie diet.

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