This colorful orzo salad with sun-dried tomatoes and feta cheese is everything I want in a summer side: fresh flavors, balanced textures, and a vinaigrette that doesn’t overpower. With sweet corn, crisp green beans, briny feta, and just the right amount of red onion, it’s a great pasta salad recipe to prep for backyard dinners or quick weekday lunches.
The real game-changer here is the sun-dried tomato vinaigrette. Since sun-dried tomatoes are oil-packed and already rich in flavor, it only made sense to blend them into a tangy base that soaks right into the orzo. I soak the tomatoes in hot water first to soften them and make them easier to chop — that little extra step gives the dressing a smoother finish and richer flavor.
I created this recipe because I wanted a summer pasta salad that used green beans in a balanced way. The julienned beans — sliced on a horizontal line — mix beautifully with the orzo’s texture and stand out without overwhelming the bowl. I’ll be making a how-to article soon on julienning techniques for green beans, but for now, know: this salad is all about balance.
Looking for more salads that hold up in the fridge? Try my Mediterranean Chickpea Salad or this Tomato Cucumber Summer Salad with Basil.
Why You’ll Love This Orzo Salad
Fresh, Flavorful, and Balanced – Sweet corn, crisp green beans, tangy feta cheese, and savory sun-dried tomatoes come together in a way that hits all the right notes.
Great for Meal Prep – This orzo salad recipe holds up well in an airtight container for a few days, making it a delicious side dish or weekday lunch that travels well.
A Good Pasta Salad with Summer Veggies – Green beans, corn, and red onion keep it seasonal and bright. You can prep the ingredients ahead of time and toss them all together when you’re ready to serve.
A Canadian Take on the Versatile Pasta Salad
Pasta salads have long held a place on Canadian tables — from potluck-style macaroni salads at community events to summer barbecues featuring rotini drenched in zesty dressings. But today’s pasta salads are evolving. We’re seeing more global flavors, fresh vegetables, and better textures — and orzo, with its delicate, rice-like shape, is leading that charge.
Orzo isn’t traditionally Canadian, but it found its way into our kitchens thanks in large part to Italian immigrants who brought their culinary traditions with them in search of a better life. These families helped shape the food culture of cities and small towns alike — bringing with them dried pastas, hearty sauces, and simple recipes that turned pantry staples into full meals. Orzo was one of those ingredients: humble, versatile, and able to soak up flavor without going mushy.
Much like how couscous and bulgur became pantry staples in the ’90s, orzo earned a spot in the Canadian pantry as we embraced Mediterranean-inspired dishes. Today it’s just as likely to show up in cold salads and warm pilafs as it is in soups and sides.
Here in Canada, we’re also fortunate to grow and process many of the ingredients in this salad. Sweet corn and green beans thrive in Canadian summers, from the fields of southern Ontario to the Prairies. Red onions, garlic, and grape tomatoes are increasingly sourced from hydroponic and greenhouse growers across the country. And while sun-dried tomatoes are often imported, they’ve become a familiar pantry item across Canadian kitchens. Many are packed in high-quality oils — and some are even bottled here at home. Look for oil-packed sun-dried tomatoes from Canadian-based brands like Aurora, or Sardo, which bottle Mediterranean ingredients for our local shelves. Choosing products packed in cold-pressed sunflower or canola oil is another way to keep this dish grounded in Canadian ingredients, even when drawing from global flavors.
As we move toward more sustainable, homegrown meals, recipes like this orzo salad are a great example of how global inspiration meets Canadian sensibility — easy to make, full of flavor, and built around ingredients that reflect both our growing seasons and changing tastes.
How to Make This Orzo Salad with Sun-Dried Tomatoes and Feta
Start by cooking the orzo. Bring a large pot of salted water to a boil — like you would for any pasta — and cook the orzo until it’s just al dente. Don’t overcook it, or it’ll get too soft once it soaks up the dressing.
While the orzo cooks, prep the green beans. I like to blanch them quickly — toss them into a pot of boiling water for about 1–2 minutes, then transfer them immediately into a bowl of ice water. This keeps their color bright and gives them a tender-crisp bite. Once cooled, julienne the beans horizontally — I’ll show you exactly how I do that in another post, but for now, slice them into thin matchsticks across their width, not lengthwise. It looks pretty and helps them blend better into the salad.
Next, soak the sun-dried tomatoes in hot water for about 10 minutes to soften them. This makes them easier to chop and more pleasant to bite into. Once softened, drain and chop them into small pieces — not too fine, just enough that they distribute nicely throughout the salad.
Once the orzo is ready, drain it in a colander and immediately run it under cold water. This helps stop the cooking process and brings the temperature down quickly — no mushy pasta here. Let it drain thoroughly, then transfer it to a large salad bowl and drizzle in about three tablespoons of olive oil. Please give it a good toss so that all the orzo is lightly coated. This keeps it from sticking together while you prep the rest of the ingredients.
Then gather your other salad ingredients: corn kernels (fresh, frozen, or canned all work, thaw or drain them if needed), diced red onion, and crumbled feta cheese. Add everything to a large bowl: the orzo (already coated in olive oil), green beans, corn, red onion, and sun-dried tomatoes.
Now it’s time to make the vinaigrette, and this one’s a little different — we’re not just tossing in olive oil like usual. Instead, we’re using the flavored oil from the jar of sun-dried tomatoes — it’s already rich and tomato-y, and it gives the dressing so much depth without needing extra ingredients. In a small bowl or jar, combine a few spoonfuls of that sun-dried tomato oil, a splash of white vinegar, a small pinch of sugar to balance the acidity, and a generous sprinkle of dried Italian herbs. Just whisk it until the sugar dissolves and it looks glossy and well blended.
If you have a drink immersion blender, it’s a great way to whip the dressing together into a smooth, velvety mix. Otherwise, toss everything in a mason jar with a tight-fitting lid and give it a good shake — quick and no fuss.
Pour the vinaigrette over the salad and toss gently to coat. You want everything to be dressed without smashing the feta. Taste and adjust — a splash more vinegar or a pinch of salt can fine-tune the flavor based on your tomatoes.
Lastly, sprinkle in some chopped fresh parsley if you have it. It brightens the whole dish. Cover the bowl and chill it in the fridge for at least 30 minutes, or until ready to serve. It tastes even better the next day, after all the flavors have had a chance to mingle.
Ingredients:
Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever. Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.
You will now find more Canadian content on the blog as I continue to source Canadian food brands and products.
And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.
Orzo pasta – A small, rice-shaped pasta that holds its shape well in cold salads and absorbs flavor without becoming mushy. I used Italpasta for this recipe. Their pasta never disappoints to be perfectly al dente when needed.
Sun-dried tomatoes – Softened by soaking in hot water, then chopped for an easy bite. The oil they’re packed in is used as the flavorful base of the dressing.
Green beans – Blanched until just tender-crisp and then julienned horizontally for a balanced bite and beautiful texture throughout the salad. Buying from your local farmer’s market in season is best but when that’s not possible look for the grown in Canada on the label. Or alternatively plant a small bunch of green beans in your patio planter box.
Fun fact: like other legumes, green beans help fix nitrogen in the soil, making them beneficial not just for our plates, but also for the health of our gardens and growing systems.
Feta cheese – Crumbled or cubed for a salty, creamy contrast to the fresh vegetables and vinaigrette. It holds up well even after the salad is dressed and chilled. Saputo is a great feta cheese brand with a budget friendly price point.
Corn kernels – Bring a touch of sweetness and sunny color. Fresh off the cob (cooked), thawed frozen corn, or well-drained canned corn all work well. Again I always say local farm fresh corn is best.
Fun fact: corn starts converting its natural sugars into starch the moment it’s picked — so fresh-picked corn (like from a local farm or your own garden) will always taste sweeter and more tender than store-bought ears that have been sitting around for a few days.
Red onion – Sliced thin for bite and brightness. It pairs well with the sweetness of the corn and the saltiness of the feta. Look for that label when buying Canadian. Here in Ontario Gwillimdale farms is a great go to for quality onions.
For the Sun-Dried Tomato Vinaigrette:
Oil from sun-dried tomato jar – Packed with flavor, this oil becomes the backbone of the dressing — no need to reach for the olive oil bottle.
White vinegar – Adds a clean, mild acidity that balances the richness of the tomato oil and the sweetness of the corn. I like Bertolli white vinegar although not a Canadian specific brand it’s a name you can trust.
Sugar – Just a small pinch helps mellow the vinegar and round out the flavor. Remember good old Redpath? I know I am normally recommending Rogers Lantic but Redpath has been a staple in Canada since the mid-1800s.
Fun fact:The difference maybe not widely known but Rogers Lantic sugar is made with both sugar beets and sugar can depending on where it was produced. Whereas Redpath makes their sugar with pure cane sugar.
Dried Italian herbs – A mix of basil, oregano, thyme, and rosemary adds a classic Mediterranean feel and ties all the salad ingredients together.
Substitutions and Add-Ins for This Orzo Salad
Orzo pasta – Swap with other small pasta shapes like ditalini, acini di pepe, or pearl couscous. For a gluten-free version, use cooked quinoa or rice-shaped gluten-free pasta.
Sun-dried tomatoes: If you’re out, try oven-roasted cherry tomatoes or finely chopped semi-dried tomatoes. You can also stir a tablespoon of tomato paste into olive oil and vinegar to build a quick, tomato-based vinaigrette — it won’t have the same texture. Still, it offers some of that rich depth.
Green beans: Blanched yellow or purple string beans will also work, as will canned beans, as long as they are drained well. Or try sliced asparagus tips, which make excellent substitutes. Raw zucchini ribbons also work well in a pinch for a fresh crunch.
Feta cheese – Use crumbled goat cheese, cubed mozzarella, or a dairy-free feta alternative if needed. Note that the feta adds a saltiness that other cheeses don’t, so you may wish to add a pinch of table salt to your dressing if replacing.
Corn kernels – Fresh off the cob (cooked), frozen (also cooked), or canned all work here. Grilled corn adds a smoky twist.
Red onion – Shallots or thinly sliced green onions offer a milder bite. Pickled red onions can also be added for extra zing.
White vinegar – A milder vinegar, making it easier to be replaced with rice or apple cider for a sweeter finish.
Fresh parsley –Makes for a bright and herbaceous addition.
Olives – Toss in kalamata olives or black olives (pitted and halved) for a briny, savory touch.
Artichoke hearts – Roughly chopped marinated or canned artichokes add a tangy, meaty texture to bulk up the salad.
Protein Add-Ins – Add chickpeas, grilled chicken, tuna, or chopped hard-boiled eggs to turn this into a complete meal.
Greens – Mix in spinach, baby kale, or spring mix right before serving for a fresh, easy lunch idea. Just note: added greens won’t hold up as long for meal prep.
Expert Tips, Serving, and Storing Suggestions for This Orzo Pasta Salad
Tip #1: Don’t Skip the Cold Rinse – After draining, rinsing the orzo under cold water is essential. It stops the cooking process and helps the pasta cool quickly so it doesn’t go gummy in the salad.
Tip #2: Coat the Orzo With Oil While Warm – Tossing the drained pasta with olive oil before mixing in the other ingredients prevents it from sticking together and helps the dressing distribute more evenly later.
Tip #3: Chill Before Serving – Give the salad at least 30 minutes in the fridge before serving. This will allow the flavors to blend and give the vinaigrette time to soak into the pasta and vegetables.
Serve this orzo salad cold or at room temperature as a refreshing side dish for grilled meats, seafood, or veggie burgers. It also works as a main dish for warm-weather lunches — add protein like chickpeas, grilled chicken, or tuna. It’s a great addition to a picnic spread or potluck table. It makes a satisfying, leisurely lunch packed into containers for the week.
Store any leftovers in an airtight container in the fridge for up to 4 days. The salad holds up well and continues to absorb flavor, making it even better the next day. Please give it a quick stir before serving. Freezing isn’t recommended — the texture of the pasta and veggies won’t hold up once thawed.
If you try this orzo salad, let me know how it turned out in the comments below! Your feedback helps others find this recipe — and gives me new ideas for what to share next.
Orzo Salad with Sun-Dried Tomatoes And Feta Cheese
Equipment
- Large Salad Bowl
- Pasta Pot
- Small Saucepan
- Cutting board
- knife
- Colander
- measuring cup
- Small Immersion Blender Optional
- Tablespoon
- Teaspoon
Ingredients
The Orzo Salad Base
- 12 Cups Orzo Cooked Al Dente, Drained
- 3 Tbsp Olive Oil
- 2 Cups Green Beans Blanched Then Julienned
- ½ Cup Sun-dried Tomatoes Packed in Oil, Drained, Soaked in Hot Water, Chopped Coarsely
- ½ Cup Red Onion Peeled and Diced Small
- 2 Cup Corn Drain If Using Canned
- 1 Cup Feta Cheese Crumbled
The Sun-Dried Tomato Vinaigrette
- ¼ Cup Sun-Dried Tomato Oil From Packed Tomatoes
- ½ Cup White Vinegar
- 1 Tbsp Italian Seasoning Dried Blend
- ½ Tsp Sugar
Instructions
- Bring a large pot of salted water to a boil. Add the dry orzo and cook until al dente, according to package instructions.12 Cups Orzo
- Drain and rinse under cold water to stop the cooking. Shake well to remove excess moisture.
- Transfer the cooked orzo (about 12–13 cups) to a large mixing bowl.
- Add olive oil and toss to prevent sticking.3 Tbsp Olive Oil
- Boil green beans for 1–2 minutes, then plunge into ice water.2 Cups Green Beans
- Once cooled, julienne into thin horizontal strips.
- Soak tomatoes in hot water for 10 minutes to soften.½ Cup Sun-dried Tomatoes
- Drain, then chop into small pieces.
- Add green beans, chopped sun-dried tomatoes to mixing bowl with orzo.2 Cups Green Beans, ½ Cup Sun-dried Tomatoes
- Add the corn kernels next— if you’re using frozen, make sure they’re fully thawed; if using canned, drain them well first.2 Cup Corn
- Peel and dice small the red onion before adding to salad.½ Cup Red Onion
- Then crumble in the feta cheese. You can use cubes if you prefer a chunkier texture, or gently break it apart with your fingers for smaller bits.1 Cup Feta Cheese
- Next in a measuring cup or jar, whisk together sun-dried tomato oil, vinegar, sugar, and herbs.¼ Cup Sun-Dried Tomato Oil, ½ Cup White Vinegar, 1 Tbsp Italian Seasoning, ½ Tsp Sugar
- Blend with a drink immersion blender for a smooth finish, or shake in a jar with a lid.
- Pour all the dressing over the salad give a toss and then cover and place in fridge.
- Chill for at least 30 minutes before serving to allow flavors to blend and orzo to chill completely.
