Pesto Orzo Salad
A bright, herby Pesto Orzo Salad tossed with basil pesto, cherry tomatoes, Kalamata olives, cucumber, and feta. Ready in about 20 minutes and perfect for meals, potlucks, or meal prep.
Ingredients
Main
- 2 cups dry orzo
- 1 cup prepared basil pesto
- 1 cup cherry tomatoes halved
- ½ cup pitted Kalamata olives halved
- ½ cup diced cucumber optional
- ⅓ cup crumbled feta cheese
- ¼ cup red onion thinly sliced
- 1 lemon Zest and juice
- 2 tbsp extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Add orzo and cook until al dente (8–10 minutes). Drain and rinse under cold water to stop cooking and cool the pasta.
- In a large bowl, combine the orzo with basil pesto. If pesto is thick, loosen with a tablespoon or two of olive oil or a splash of reserved pasta water.
- Fold in cherry tomatoes, olives, cucumber (if using), and sliced red onion. Add lemon zest, lemon juice, and olive oil. Season with salt and pepper to taste.
- Gently fold in crumbled feta. Let the salad rest at room temperature for 10–15 minutes to meld flavors or chill for 30 minutes. Garnish with fresh basil and serve.
Notes
- For a vegan version, omit feta and add toasted pine nuts or sunflower seeds for texture.
- Make ahead: store in an airtight container for up to 3 days. Add feta just before serving for the best texture.
- Swap orzo for another small pasta shape if preferred.
Nutrition
Calories: 360kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 4gSodium: 540mgSugar: 4g
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