Orzo Salad With Sun Dried Tomatoes Recipe

A vibrant and flavorful orzo pasta salad bursting with sun-dried tomatoes, Kalamata olives, and fresh parsley. This easy 25-minute recipe is perfect for a light lunch, side dish, or potluck contribution. The bright, tangy dressing complements the chewy orzo and juicy tomatoes beautifully!

Prep Time 10 mins
Cook Time 25 mins
Calories 245.8 kcal
Protein 4g
Rating 4.7 (6 Reviews)
Orzo Salad With Sun Dried Tomatoes 30

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Orzo Salad With Sun Dried Tomatoes

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How to Make Orzo Salad With Sun Dried Tomatoes

  1. Bring a large pot of salted water to a boil. Add 1 cup of orzo pasta and cook according to package directions, until al dente (about 8-10 minutes). Drain and rinse with cold water to stop the cooking process.
  2. While the orzo cooks, prepare the dressing: In a food processor, combine 2 cloves garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon Dijon mustard, and 2 tablespoons red wine vinegar.
  3. Process until smooth. With the food processor running, slowly pour in 1/4 cup extra virgin olive oil until emulsified.
  4. In a large bowl, combine the cooked orzo, 1/2 cup sun-dried tomatoes (oil-packed, drained), 1/2 cup Kalamata olives (pitted and halved), and 1/4 cup chopped fresh parsley.
  5. Pour the dressing over the orzo mixture and toss to coat evenly.
  6. Add 1/4 cup grated Parmesan cheese and toss gently.
  7. Taste and adjust seasonings as needed, adding more salt, pepper, or vinegar to your preference.
  8. Serve immediately or chill for later. The salad tastes even better after the flavors have melded in the refrigerator for a few hours.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

5g

Fat

17g

Carbs

2g