Orzo Pasta Salad with Feta and Sun-Dried Tomatoes

A delightful orzo pasta salad with creamy feta, sun-dried tomatoes, and fresh basil, perfect for picnics or light dinners.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Mediterranean

Calories: 220

Ingredients Method Notes

Ingredients

Main Ingredients

1 cup orzo pasta
1/2 cup feta cheese, crumbled
1/2 cup sun-dried tomatoes, chopped
1/2 cup cherry tomatoes, halved
1/4 cup red onion, diced
1/4 cup fresh basil, chopped

Dressing Ingredients

3 tablespoons olive oil
2 tablespoons balsamic vinegar
to taste salt
to taste pepper

Method

Preparation

Cook the orzo pasta according to package instructions. Drain and let cool.
In a large bowl, combine the cooked orzo, feta cheese, sun-dried tomatoes, cherry tomatoes, red onion, and fresh basil.
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
Pour the dressing over the pasta salad and toss to combine.
Chill in the refrigerator for at least 30 minutes before serving.

Notes

To store leftovers, keep the orzo pasta salad in an airtight container in the fridge for about 3 to 5 days. Add a splash of olive oil or balsamic vinegar if the salad seems a bit dry after refrigerating.