Lemon Orzo Salad with Feta and Sun-Dried Tomatoes

nibbleboard.com/recipes/orzo-salad

Ingredients

Instructions

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.
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.
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. 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. 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. 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. 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.

Nutrition per Serving

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.

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.