blue bowl of orzo pasta with tomatoes, cucumbers and onions on a colorful placemat

Sundried Tomato Orzo Pasta

Have you ever made Sundried Tomato Orzo Pasta? What’s not to love about these tiny noodles that soak up all the flavor of sundried tomatoes, lemon and feta cheese?

sundried tomato pasta in a blue bowl with a cup behind it

To say I love orzo pasta is deceiving. I adore it. I created this dish for my dear friend’s bridal brunch during her wedding week. To be totally honest, I’d never made orzo before this event, but had eaten it lots of times. How hard could it be?

Turns out, it’s as simple as it gets!

Easy Shopping List

  • tomatoes
  • cucumber
  • sweet onion
  • Greek balsamic dressing
  • orzo pasta
  • lemon
  • jar sundried tomatoes in oil
  • olive tapenade
  • fresh basil leaves
  • feta cheese
  • salt and pepper
large bowl of orzo pasta on a white counter with lemon slices on top

How to Make the Best Orzo Pasta

Start by marinating the tomatoes, cucumbers, and onion in greek balsamic dressing overnight. It gives the veggies a nice touch of flavor that stands out after the orzo is added.

The next day, boil the orzo pasta until it is al dente. You have to watch it because it cooks very fast. Drain the orzo and place it in a large bowl. Here’s a cool tip: you don’t need to drain the sun-dried tomatoes. Just pour the entire jar in the bowl (oil and all). The flavorful oil makes this salad delicious!

Squeeze a lemon into the mix, making sure not to include the seeds, and add olive tapenade. Now it’s time to add the drained marinated tomatoes, onions and cucumbers. Top off this amazing salad with sprinkles of feta cheese and fresh basil. Ooh La La!

Why You’ll Love This Recipe

Sundried Tomato Orzo Pasta is a versatile dish. It’s great for luncheons, dinner, or a snack in-between. It’s light and easy. Plus, it’s packed with healthy veggies and herbs.

If you’re serving this recipe at an event, your vegetarian guests will love that you provided such a flavorful dish especially for them.

More Salads to Love

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
sundried tomato pasta in a blue bowl

Sundried Tomato Orzo Pasta

  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Diet: Vegetarian


What’s not to love about those tiny little noodles that soak up all the flavor of sundried tomatoes, lemon and feta cheese?  



  • 2 medium tomatoes, diced
  • 1 medium cucumber, diced
  • 1 small sweet onion, diced
  • 1 cup greek balsamic dressing
  • 1 lb. orzo pasta, boiled and rinsed
  • 1 lemon, squeezed for juice
  • 8.5 oz jar sundried tomatoes in oil
  • 1/3 cup olive tapenade
  • 4 fresh basil leaves, julienned 
  • 1/2 cup feta cheese
  • salt and pepper to taste


  1. Marinate tomatoes, cucumbers and onions in Greek dressing overnight.  
  2. Boil pasta according to directions on package (about 7 to 10 minutes).
  3. Drain the orzo (ad) and place it in a large dish.
  4. Add entire jar of sundried tomatoes, oil and all.
  5. Squeeze the juice from one lemon into the pasta, making sure not to include seeds.
  6. Add olive tapenade.  Mix well.
  7. Drain dressing from the tomatoes, onions and cucumbers. Add the veggies to pasta and stir.
  8. Add salt and pepper to taste.
  9. Stir well, then sprinkle with feta and fresh basil.
  10. Garnish with lemon slices if you wish.


Orzo pasta tastes even better after it has been refrigerated overnight.  Keep leftovers in an airtight container for up to 3 days. 

If pasta seems dry, you can add the dressing that was used as marinate to the pasta in small increments until it’s the right consistency. 

  • Category: Salads
  • Method: Mix
  • Cuisine: American

Keywords: orzo pasta, sundried tomatoes, olives, lemon, feta cheese, orzo, pasta, tomatoes, onions, cucumbers

Keep in Touch…

Like what you see? Be sure to subscribe to my NEWSLETTER so you’ll never miss a thing!

Check out my best dishes each week on Meal Plan Monday, Pin Junkie and The Weekend Potluck.

I’d love to hear what you think about this recipe. Please leave a comment and *STAR* rating below…


  1. I need this (;

  2. Thanks for sharing this, Debi. I fixed it, and loved it! Perfect for people who enjoy Mediterranean Diet foods. I just love your Quiche My Grits recipes; and also the descriptions of Asheville restaurants. I’m ready to be there again!????. Keep on blogging!

    • Awesome, Karry! It’s great to hear you fixed this dish and you loved it! I’m ready for you to be here again too! 🙂

  3. Pam Salyers

    Do you make the olive tapenade or buy it?

    • Hey Pam! I bought it at the store for this recipe, but it’s easy to make if you have the olives. Just place 2 or 3 types of olives in a blender and pulse it a few times. It’s good to go!

  4. I can’t wait to try this recipe! I love feta cheese and orzo pasta together.

  5. LOVE this recipe! I have made it several times now – perfect for impressing your guests with ease! So delicious, and so easy to make – it’s my go-to for anytime I’m requested to bring a dish for an event.

  6. Michelle

    I like to use Orzo pasta in some of my favorite recipes. This particular recipe is absolutely delicious!!

Leave a Comment

Your email address will not be published. Required fields are marked *