Save There's something magical about a pasta salad that tastes even better the next day, and this tomato feta orzo became my go-to whenever I needed something that felt both effortless and impressive. I discovered it one summer when I was frantically prepping for a dinner party and realized I had an hour to pull together something that wouldn't wilt in the heat. The bright acidity of the vinegar against the creamy feta just clicked, and now I find myself making it constantly.
I made this for a picnic by the lake last summer, and I watched people go back for thirds because they couldn't quite identify what made it taste so good—it was just the interplay of everything, the way the cool pasta carried the brightness of the tomatoes and that salty punch of feta. That's when I knew I'd found something worth making again and again.
Ingredients
- Orzo: This rice-shaped pasta holds dressing beautifully without getting mushy, and I always cook it just until al dente so it has a little bite.
- Cherry tomatoes: Halving them releases their juices into the dressing, creating a natural sauce that coats everything.
- Red onion: Finely diced, it adds a sharp bite that keeps the salad from feeling one-note.
- Feta cheese: The creamy, salty anchor that ties everything together—don't skip it or use a substitute unless you must.
- Fresh basil and parsley: These herbs are what elevate this from a side dish to something memorable; dried herbs just won't give you the same magic.
- Extra-virgin olive oil: Use something you actually enjoy tasting, since it's half the dressing here.
- Red wine vinegar: The acid brightens everything and keeps the salad from tasting heavy.
- Garlic and oregano: Together they whisper Mediterranean into every bite without shouting.
Instructions
- Cook the orzo:
- Bring a large pot of salted water to a rolling boil—taste it, and it should be salty like the sea. Add the orzo and stir occasionally so nothing sticks, then drain when it still has the tiniest resistance to your bite.
- Make the dressing:
- In your serving bowl, whisk together the oil, vinegar, minced garlic, and oregano until they emulsify slightly. The dressing should taste bright enough to make you pause—you can always dial it back, but you can't undo under-seasoned.
- Cool and combine:
- Rinse the hot orzo under cold water until it stops steaming, then add it to the dressing while it's still slightly warm so it drinks everything in. Toss in the tomatoes, onion, feta, basil, and parsley gently so the feta doesn't turn to dust.
- Taste and rest:
- Season with salt and pepper, then step back and taste—the flavors will continue to develop, so hold back a little. If you can, let it sit for even 15 minutes before serving so everything gets acquainted.
Save My daughter took this to a school potluck and came home talking about how her friends asked for the recipe, and that was the moment I realized this wasn't just a salad I made when I was busy—it had become something I was proud to share.
Timing and Flexibility
The beauty of this salad is that it actually improves if you make it a few hours ahead, which is the opposite of most pasta salads that get soggy and sad. I've found that the flavors meld and deepen as they sit, so it's one of those rare dishes where advance prep feels like cheating in the best way. That said, if you're serving it straight away, let it rest for at least 15 minutes after mixing so the orzo has time to soak up the dressing.
Making It Your Own
I've played with additions over time—sometimes I'll toss in halved Kalamata olives, sometimes roasted red peppers, and once I added some sliced cucumber because I had it sitting around and it was brilliant. You can also make it heartier by crumbling in grilled chicken or topping it with a piece of grilled fish, which turns it from a side into a proper meal. The dressing is forgiving enough that it holds everything together, so don't be afraid to use what you have on hand.
Storage and Serving Suggestions
Covered in the fridge, this keeps beautifully for up to four days, though I always taste it again before serving because sometimes it needs a splash more vinegar or a pinch of salt after sitting. The coldness is part of its charm—it's incredibly refreshing on warm days, and I've found it's the kind of dish that never feels heavy, even when you've eaten quite a bit of it. You can also bring it to potlucks or picnics without any worry, and it actually travels better than most salads because the dressing keeps everything from drying out.
- Make it the morning of to maximize the flavor melding that happens over time.
- Store in an airtight container, and gently toss again before serving if the dressing has settled.
- Bring it straight from the fridge for the most refreshing version, or let it sit out for 10 minutes if you prefer everything at closer to room temperature.
Save This is the kind of recipe that sneaks into your regular rotation because it's so reliable and requires almost nothing, yet somehow always feels like you put thought into feeding people. I hope it becomes as much of a staple in your kitchen as it has in mine.
Common Questions
- → What type of pasta is used in this dish?
Orzo pasta is the base, providing a tender, rice-shaped texture that complements the fresh ingredients.
- → Can this dish be made ahead of time?
Yes, it can be refrigerated for up to four hours allowing the flavors to meld beautifully before serving.
- → Are there any suggested add-ins to enhance flavor?
Sliced Kalamata olives or roasted red peppers can be added for extra depth and Mediterranean flair.
- → Is there a gluten-free option available?
Using gluten-free orzo or small pasta varieties can make this dish suitable for gluten-free diets.
- → What herbs are featured in this dish?
Fresh basil and parsley provide bright, aromatic herbal notes that balance the creamy feta and tangy dressing.