Cold Orzo and Tomato Salad with Tangy Feta

Bright, zesty, and packed with Mediterranean vibes, this Cold Orzo and Tomato Salad with Tangy Feta is the kind of dish that works for so many occasions. It’s light enough for a summer BBQ yet filling enough to stand in as a meal when you’re looking for something wholesome and quick. Plus, the tangy feta ties everything together, giving it a flavor pop that keeps you coming back for more. Whether it’s dinner, lunch, or even a potluck, this salad has your back.

Table of content

• About The Recipe
• Why You’ll Love This Recipe
• Key Ingredients and Substitutions
• How to Make the Recipe(Step-by-Step)
• Expert Tips for Success
• Variations and Customizations
• Nutritional Information
• Storage and Reheating Instructions
• Recipe Card
  • Recipe Preparation
  • Ingredients List
  • Step-by-Step Instructions
  • Cooking notes
  • Nutritional Information
• Frequently Asked Questions (FAQs)
• Comments & Reviews
• Social Sharing Options

About The Orzo and Tomato Salad with Tangy Feta – Light & Flavorful Recipe

Picture this: You’re hosting a small backyard party, and you need a side dish that’s not only quick to prepare but also guaranteed to impress your guests. Enter: Orzo and Tomato Salad with Tangy Feta—a dish that’s bright, zesty, and simply irresistible. Orzo, that tiny pasta that kind of looks like rice but tastes even better, pairs perfectly with juicy tomatoes, zippy red onions, and tangy feta cheese. If you’ve never tried orzo before, think of it as the MVP of pasta salads—it soaks up all the flavors like a pro while staying light and fluffy.

Now, let’s talk about that feta. This Greek favorite doesn’t just sit quietly in the background—it’s the sassy star of the show. Its unique tangy kick balances the sweetness of the tomatoes and the savory orzo, creating a flavor combo that’s anything but boring. And don’t let the name fool you—this dish isn’t only for summer! It’s satisfying enough to enjoy year-round, especially when you need a break from the usual heavy casseroles or stews.

But what truly makes this recipe shine is how easily you can tweak it to suit your taste. Hate onions? Skip ’em. Want more crunch? Toss in some cucumber. Love a little kick? Add red pepper flakes. The possibilities are endless! Whether you’re planning a big meal or just need a quick lunch for yourself, this Orzo and Tomato Salad with Tangy Feta is about to become your new go-to recipe. After all, here at BellRecipes, we’re all about keeping it simple, delicious, and stress-free.

Why You’ll Love This Recipe

• Easy to make in under 30 minutes
• Perfect for BBQs, potlucks, or weeknight dinners
• Light but satisfying with bold feta flavor
• Great for meal prep or last-minute gatherings
• Customizable for any diet or taste preference
• Refreshing and versatile summer dish

Key Ingredients and Substitutions

• Orzo: Tiny pasta that’s fast to cook. If you don’t have orzo, you can use couscous or small pasta like ditalini.
• Cherry Tomatoes: These add a burst of sweetness. Grape tomatoes or chopped heirlooms work as a substitute.
• Feta Cheese: The star of the dish. Goat cheese or even shredded parmesan can work in a pinch.
• Red Onion: Adds a zesty crunch. If you prefer a milder flavor, soak sliced onions in ice water before using or swap it out for green onions.
• Olive Oil: Makes the salad nice and glossy while boosting its flavor. Any neutral oil like avocado oil will also work.
• Lemon Juice: Adds brightness. Vinegar (white wine or apple cider) is a suitable substitute.
• Fresh Parsley: For that pop of green! Basil or cilantro can step in if needed.

How to Make the Recipe (Step-by-Step)

• Cook the Orzo: Bring a pot of salted water to a boil, add the orzo, and cook until al dente (about 8–10 minutes). Drain and set aside.
• Prep the Veggies: While the orzo is cooking, slice the cherry tomatoes and red onion. Chop up the parsley for garnish.
• Make the Dressing: Whisk together olive oil, fresh lemon juice, a pinch of salt, and a sprinkle of pepper in a small bowl.
• Combine Everything: In a big salad bowl, toss the cooked orzo with the tomatoes, red onion, and dressing. Mix well.
• Add the Feta: Crumble in the feta cheese and gently toss, so it spreads evenly throughout.
• Taste and Adjust: Give it a taste—a bit more lemon or salt may be just what it needs. Add those finishing touches!
• Chill or Serve: You can serve it right away or pop it in the fridge for an hour for the flavors to really meld together.

Expert Tips for Success

Cook the orzo al dente—overcooking can make it mushy.
Let the orzo cool a bit before tossing with the veggies to avoid wilting them.
Use the freshest ingredients you can find for the best flavor.
Don’t skimp on the dressing; it ties the whole dish together.
If you’re making it ahead of time, save some dressing to toss in before serving—it freshens everything up.

Variations and Customizations

Want a boost of protein? Mix in some grilled chicken, shrimp, or chickpeas. Craving more crunch? Toss in chopped cucumbers or bell peppers. For a little heat, try adding a pinch of crushed red pepper flakes or a diced jalapeño. If gluten-free is your goal, swap out the orzo for quinoa or a gluten-free pasta option. You can even make it vegan by skipping the feta or using a dairy-free cheese alternative.

Nutritional Information

This Orzo and Tomato Salad with Tangy Feta is a balanced meal or side that’s packed with goodness. A serving comes in at around 300-350 calories, depending on portion size. It’s a great source of carbohydrates for energy (thanks to the orzo), while the olive oil and feta provide healthy fats and protein. The veggies add fiber and essential vitamins like vitamin C and A. If you’re watching sodium, you can adjust the amount of feta or pick a low-sodium version.

Storage and Reheating Instructions

Once you’ve whipped up this salad, it’ll keep happily in the fridge for up to 3 days in an airtight container. If you want it to stay at its freshest, store the dressing separately and toss it in right before serving. This prevents the orzo from soaking up all the dressing and getting too soft. As for reheating—well, this dish is best enjoyed cold or at room temperature, so no reheating is really needed. Just grab it straight from the fridge, give it a good stir, and dig in!

All Your Questions About This Recipe