sundried tomato pasta in a blue bowl

Sundried Tomato Orzo Pasta

What’s not to love about these tiny little noodles that soak up all the flavor of sundried tomatoes, lemon and feta cheese? Oh my gosh…this pasta is delicious.

To say I love orzo pasta is deceiving.  I adore it. I created this dish for my dear friend’s bridal brunch. 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 was as simple as it gets.

Start off by marinating tomatoes, cucumbers, and onion in greek balsamic dressing overnight.  It gives the veggies a nice flavor.

The next day, boil the 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 dish. At first I thought about draining the sundried tomatoes, but decided to pour the entire jar in there (oil and all) which was a great move.  That made it 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.

“Sorry, honey…there won’t be any left-overs tonight!”

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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: 6 to 8 servings 1x

Description

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


Scale

Ingredients

  • 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

Instructions

  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 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, then add to pasta. 
  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.

Notes

Orzo pasta tastes even better after it has been refrigerated overnight.

  • Category: Sides, Salads

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

See this post on Meal Plan Monday!

4 Comments

  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! 🙂

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