Orzo Salad with Sun-Dried Tomatoes And Feta Cheese
This colorful orzo salad with sun-dried tomatoes, feta cheese, crisp green beans, and sweet corn is tossed in a tangy vinaigrette made from the oil in the tomato jar. Perfect for picnics, potlucks, or meal prep, it’s a fresh and flavorful pasta salad that tastes even better the next day. Serve it cold as a side dish or bulk it up with protein for a satisfying main. Easy, balanced, and designed with real summer ingredients in mind.
Equipment
- Large Salad Bowl
- Pasta Pot
- Small Saucepan
- Cutting board
- knife
- Colander
- 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.
Notes
Amber’s Tips For An Amazing Salad Experience
✨ Use the oil from the sun-dried tomato jar — it's already seasoned and full of flavor.
✨ Rinse the orzo and toss with olive oil while warm to keep it fluffy.
✨ Julienne the green beans horizontally to match the texture of the orzo.
✨ Use an immersion blender if you like a smoother vinaigrette.
✨ Chill before serving — even 30 minutes helps meld the flavors.
✨ Make it a main dish by adding grilled chicken, chickpeas, or tuna.
Nutrition
Calories: 719kcalCarbohydrates: 132gProtein: 24gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 11mgSodium: 166mgPotassium: 643mgFiber: 7gSugar: 7gVitamin A: 297IUVitamin C: 7mgCalcium: 141mgIron: 4mg
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