20-Minute Orzo Salad with Asparagus, Feta & Sun-Dried Tomatoes

This easy Orzo Pasta Salad with Asparagus is your new go-to summer side dish! Loaded with tender asparagus, tangy sun-dried tomatoes, artichokes, creamy feta, and bright herbs like cilantro and dill, it comes together in just 20 minutes with simple, budget-friendly ingredients. Tossed in a light garlic-herb olive oil dressing, this cold pasta salad is perfect for picnics, cookouts, potlucks, and meal prep.

There’s something about summer that makes me want to throw together a big, colorful bowl of pasta salad and just live in it. This Orzo Pasta Salad with Asparagus has become my absolute go-to from Memorial Day all the way through Labor Day. It’s the dish I’m always asked to bring to cookouts, the one I pack into a cooler for park picnics, and honestly, the one I make just for myself on a hot Tuesday evening when I don’t want to turn on the oven. It’s fresh, it’s vibrant, and it feels like summer in a bowl.

What I love most about this salad is how completely effortless it is and how generous it tastes for something so budget-friendly. We’re talking orzo, asparagus, artichokes, sun-dried tomatoes, feta, and a handful of fresh herbs all tossed in a simple garlic-olive oil dressing. It takes about 20 minutes start to finish, gets better as it sits, and travels beautifully. Whether you’re feeding a crowd or just treating yourself, this is the kind of recipe that earns a permanent spot in your warm-weather rotation.

Why we love this orzo pasta salad

• Ready in 20 minutes — From start to finish, this orzo pasta salad comes together in just 20 minutes, making it one of the fastest and most satisfying sides you can pull off for a last-minute cookout or a weeknight dinner.
• Perfect for make-ahead — This salad actually gets better as it sits in the fridge, making it ideal for prepping the night before a picnic, potluck, or party. One less thing to stress about!
• Packed with fresh flavors — Between the bright dill and cilantro, the tangy sun-dried tomatoes, the briny feta, and the garlicky olive oil dressing, every bite is layered with bold, fresh, Mediterranean-inspired flavor.
• Crowd-pleasing & versatile — This dish is a hit with vegetarians and meat-eaters alike. Serve it as a side at a barbecue, a light main for lunch, or bring it to a potluck and watch it disappear.
• No mayo, no fuss — Unlike heavy mayo-based pasta salads, this one is light, bright, and won’t wilt in the summer heat, making it perfect for outdoor gatherings.

Ingredients needed

• Cooked orzo: Orzo is the MVP of this salad. Its small, rice-like shape soaks up the dressing beautifully and gives the dish a satisfying, hearty base without feeling heavy. Cook it al dente so it holds its texture even after chilling.
• Sun-dried tomatoes, sliced: These little gems bring an intense, sweet-tart punch to the salad that fresh tomatoes just can’t replicate.
• Artichoke hearts: Bring a tender, slightly briny bite to the salad that gives it its Mediterranean flair. Canned or jarred artichokes works perfectly here!
• Asparagus: Asparagus is the star of the show: bright, earthy, and the perfect green element to make this salad feel fresh and seasonal. Roast or blanch it until just tender so it isn’t too hard to eat.
• Fresh cilantro and dill: Cilantro adds a bright, citrusy freshness that lifts the entire salad. Combined with dill, the herbal note keeps everything tasting vibrant.
• Crumbled feta: Brings that creamy, salty, tangy richness that makes everything taste better.
• Dressing (garlic, extra-virgin olive oil, red pepper flakes, salt and pepper, Italian seasoning): This simple, no-fuss dressing comes together in seconds with just a whisk. But try to go easy on the salt, since the feta and sun-dried tomatoes already bring plenty of their own.

How to make orzo pasta salad

1. Cook the orzo

Bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and rinse under cold water to stop cooking and let it cool while you assemble the rest of the salad.

2. Cook the asparagus

While the orzo cooks, trim the ends off the asparagus and either blanch them in boiling water for 2–3 minutes or roast them at 400°F for 10–12 minutes until just tender. After letting it cool slightly, chop into 1-inch pieces.

3. Make the dressing

In a small jar, whisk together the minced garlic, olive oil, red pepper flakes, Italian seasoning, and salt and pepper to taste.

4. Assemble the salad

In a large bowl, combine the cooked orzo, sun-dried tomatoes, artichokes, asparagus, cilantro, dill, and feta. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Serve immediately at room temperature, or refrigerate for at least 30 minutes before serving to let the flavors marinate together.

Tips for the best orzo pasta salad

• Don’t overcook the orzo: Cooking the orzo to al dente is key. Overcooked orzo turns mushy and won’t hold up well in the salad, especially after dressing.
• Rinse the orzo with cold water: After draining, rinse it under cold water to stop the cooking process and prevent clumping.
• Chop the asparagus into bite-sized pieces: Aim for 1-inch pieces so every forkful gets a little of everything.
• Taste before adding salt: Feta and sun-dried tomatoes are both naturally salty, so season conservatively and taste as you go.
• Add a squeeze of lemon. A little fresh lemon juice brightens the entire salad and balances the richness of the feta and olive oil beautifully.
• Let it sit. If you have time, let the dressed salad rest in the fridge for at least 30 minutes before serving. The flavors deepen and meld together in the best way.

What to serve with orzo pasta salad

• Serve alongside grilled chicken, salmon, or shrimp for a complete summer meal.
• Pair with a simple green salad and crusty bread for a light vegetarian lunch.
• Pack it in individual containers for easy meal prep lunches throughout the week.
• Serve it as a side at a cookout alongside burgers, hot dogs, or grilled veggies.

Orzo pasta salad make-ahead & storage tips

To make ahead

This salad is ideal for making 1–2 days ahead. The flavors actually improve overnight as everything marinates in the dressing. Alternatively, you can toss the salad with half the dressing first and add the rest just before serving to keep it from absorbing too much liquid.

To store

Leftovers keep well in the refrigerator for up to 4 days in an airtight container. If the salad seems a little dry after sitting in the fridge, simply drizzle with a bit more olive oil or a squeeze of lemon juice before serving to perk it back up.

To freeze

We don’t recommend freezing this salad, as the orzo and vegetables will lose their texture upon thawing.

More easy salad recipes

If you loved learning how to make this orzo pasta salad, try one of our other favorite salads next:

• Roasted Sweet Potato Salad with Feta and Cranberries
• 10-Minute Green Salad with Lemon Vinaigrette
• The Ultimate Summer Pasta Salad
• Chickpea Feta Salad
• Cucumber Tomato Salad

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