Chrissy Teigen's Orzo Salad Recipe: Smoky Sun-Dried Tomato and Herb Cream Cheese Twist

Chrissy Teigen’s orzo salad recipe transforms a simple grain bowl into a restaurant-worthy centerpiece with smoky sun-dried tomatoes and her signature herb cream cheese twist.

This isn’t your average pasta salad—it’s a bold, creamy, and tangy dish that balances rich flavors with bright acidity, perfect for summer gatherings or weeknight dinners. The secret lies in the creamy, herby dressing that coats every bite, elevating humble orzo to something extraordinary.

What makes this recipe stand out is the perfect marriage of textures: tender orzo, crisp vegetables, and the creamy yet slightly tangy cream cheese base that ties everything together.

Chrissy’s approach simplifies the process without sacrificing depth—no fancy techniques, just smart ingredient choices and a method that ensures every bite is cohesive. The sun-dried tomatoes add a deep, smoky sweetness, while fresh herbs keep the dish vibrant and fresh.

By the time you’re done, you’ll have a salad that’s rich, satisfying, and packed with flavor—one that holds its own as a main dish or pairs beautifully with grilled proteins. The best part?

It’s easy to customize: swap in your favorite veggies, herbs, or even a splash of balsamic for extra brightness. This isn’t just a salad; it’s a showstopper that proves healthy eating can be indulgent and delicious.

The key to success lies in toasting the orzo for a nutty base and letting the dressing marinate the salad for at least 30 minutes—this ensures every grain is coated in that creamy, herby goodness.

Serve it chilled or at room temperature, garnished with extra herbs or a sprinkle of flaky salt for that final touch. Ready to impress?

Ingredients for chrissy teigen orzo salad

This salad brings Chrissy Teigen's signature creamy, herby magic to humble orzo—rich, tangy, and packed with smoky sun-dried tomato depth.

The cream cheese is non-negotiable here—full-fat, room-temperature is key for that silky, tangy dressing. Philadelphia brand is my go-to, but any high-quality block works. Fresh basil and dill should be vibrant green with no wilting; Whole Foods or local farmers markets have the best selection. For sun-dried tomatoes, oil-packed delivers the deepest flavor—Trader Joe's has the best pre-chopped variety, but oil-packed from a jar works too. Toasting the orzo in olive oil before cooking gives it that nutty base Chrissy swears by—don’t skip this step!

No fresh herbs? Dried basil or oregano at half the amount works in a pinch, though fresh is ideal. Substitute balsamic vinegar for red wine vinegar if needed, but the acidity balance shifts slightly. Cherry tomatoes can be swapped for grape tomatoes or even halved grapefruit for a citrus twist. The red onion adds crunch—if you hate raw onion, caramelize it first for sweetness. For extra richness, add a splash of heavy cream to the dressing, but keep it to 1-2 tablespoons or it gets too heavy. Pre-chopped veggies from the store save time, but fresh always tastes better when you’ve got the energy!

This salad tastes even better the next day as flavors meld—make extra for leftovers! Store dressing separately in an airtight container for up to 5 days, and toss the veggies and orzo in a sealed container for 3-4 days. Freeze the dressing alone for up to 3 months if you’re prepping ahead. For serving, garnish with extra herbs and a sprinkle of flaky salt right before eating—trust me on this—it makes all the difference. The feta, if using, should go on last so it doesn’t get soggy. Portion into mason jars for easy grab-and-go lunches all week!

Step-by-step instructions for Chrissy Teigen's orzo salad

Here's how to create this creamy, herb-packed orzo salad with a smoky twist.

Heat a large skillet over medium-high heat and add the 1.5 cups orzo pasta without oil. Toast for 3-4 minutes, stirring constantly, until the orzo turns golden and smells distinctly nutty. This step develops the flavor and prevents mushiness when cooked later.

Watch carefully—you want it golden, not browned. Remove from heat and immediately rinse with cold water to stop cooking. Drain well in a colander. The toasted orzo will cook faster later, so keep an eye on it to avoid overcooking.

Return the drained orzo to the same skillet and add 3 cups water (or enough to cover by 1 inch). Bring to a boil, then reduce heat to medium-low and simmer for 8-10 minutes until al dente—you should still feel slight resistance when biting into a piece.

Drain immediately in a colander and rinse with cold water again to stop cooking. Spread on a baking sheet to cool completely. This cooling step is crucial—warm orzo will make your salad soggy. While it cools, prepare the creamy dressing base.

In a food processor, combine the 8 oz cream cheese, 0.5 cup extra-virgin olive oil, 0.5 cup sun-dried tomatoes, 0.5 cup fresh basil leaves, 0.25 cup fresh dill, 0.25 cup lemon juice, 2 tbsp red wine vinegar, 1.5 tsp kosher salt, and 0.5 tsp black pepper.

Pulse until completely smooth, scraping down the sides as needed. The mixture should be thick but pourable. Taste and adjust seasoning—you might need more salt or lemon juice to balance the richness. Transfer to a medium bowl and fold in the 0.5 cup crumbled feta cheese by hand.

In a large mixing bowl, combine the cooled orzo with the creamy dressing. Add the 1 pound halved cherry tomatoes, 1 medium diced cucumber, 0.5 medium thinly sliced red onion, 3 minced garlic cloves, and any remaining dressing from the bowl.

Gently fold everything together with a wooden spoon until the vegetables are evenly distributed. The salad should look vibrant with pockets of creamy dressing throughout. Taste and adjust seasoning one final time—this is where all the flavors come together.

Cover the bowl and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld beautifully and the orzo to absorb the dressing completely. The salad will keep well in the fridge for up to 3 days, making it perfect for meal prep.

When ready to serve, give it one final toss and check the seasoning. The ideal salad should be creamy but not heavy, bright from the herbs and lemon, with a subtle smokiness from the sun-dried tomatoes. Serve chilled as a main dish or side, and enjoy the perfect balance of textures and flavors that make this salad so special.

Wine and beer pairings for chrissy teigen orzo salad

White Wine Pairings

Chrissy’s creamy orzo salad calls for a crisp, dry white wine that cuts through the richness without overpowering the herbs. I reach for a Sauvignon Blanc from New Zealand—think Cloudy Bay—with its zesty citrus and herbal notes that mirror the basil and dill.

The acidity in the wine balances the salad’s creaminess, while the grapefruit undertones complement the sun-dried tomatoes. 🍷

Italian Pinot Grigio

For a lighter, more refreshing option, an Italian Pinot Grigio like Santa Margherita shines. Its delicate almond and pear flavors dance with the orzo’s nutty toasted notes, while the wine’s subtle acidity keeps the salad’s tangy dressing from feeling too heavy. Serve it slightly chilled to enhance its crispness.

Rosé for a Bold Twist

If you’re feeling adventurous, a dry Provence rosé—like Whispering Angel—adds a fruity contrast to the salad’s smoky depth. The strawberry and watermelon notes in the rosé play beautifully with the cherry tomatoes and cucumber, while its brightness lifts the creamy dressing.

This pairing is perfect for warm summer evenings. 🌸

Beer Pairings

For beer lovers, a crisp Belgian witbier like Hoegaarden cleanses the palate between bites. The coriander and orange peel notes in the beer echo the salad’s herbal elements, while its effervescence cuts through the richness. Avoid heavy lagers—they’ll make the salad taste flat and dull.