Mediterranean orzo salad with sun-dried tomatoes, pine nuts, and feta is made with plenty of fresh vegetables and herbs. It's tossed with a light lemony dressing.

Orzo Salad With Sun-Dried Tomatoes, Pine Nuts, And Feta

Whole wheat orzo with a variety of fresh vegetables and herbs tossed in a light lemony dressing. Substantial enough for a main dish or the perfect side dish for your next barbeque. Simple, healthy, and fresh!

Course Main Course, Salad, Side Dish
Cuisine Mediterranean
Keyword whole wheat orzo salad, Mediterranean orzo salad, orzo salad
Author Tammy Small



  • 16 oz whole wheat orzo pasta
  • 1-2 tbsp olive oil
  • 1 cup sun-dried tomatoes I used julienne cut
  • 1 small red pepper, seeded and thinly sliced
  • 1 small red onion, thinly sliced
  • 1 cucumber, roughly chopped
  • 2 cups cherry tomatoes, halved
  • 1/2 cup Kalamata olives, halved
  • 1/2 cup fresh basil, sliced
  • 1 cup toasted pine nuts
  • 6 oz feta cheese, crumbled
  • fresh Italian parsley, chopped for garnish
  • salt and pepper to taste


  • 1/2 cup olive oil
  • 1/2 cup freshly squeezed lemon juice
  • 2 tbsp fresh mint, chopped
  • 1-2 cloves fresh garlic, chopped
  • salt and pepper to taste


  1. For the dressing, whisk together olive oil, lemon juice, garlic, mint, salt, and pepper. Set aside.

  2. Cook whole wheat orzo according to package directions. Do not overcook. Drain the orzo and transfer to a large serving bowl. Toss with a few tablespoons of olive oil. Let cool to room temperature.

  3. Add the sun-dried tomatoes, red pepper, onion, cucumber, cherry tomatoes, olives, and basil to the orzo. Toss with dressing, and season with salt and pepper to taste.

  4. At this point, if I have time, I like to refrigerate for at least 1 hour. Just before serving stir in toasted pine nuts and feta. Garnish with parsley and serve.

Recipe Notes

This recipe makes a large salad. Can easily be halved.