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Orzo Pesto Salad with Feta and Tomatoes Recipe

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3.9 from 49 reviews

This Orzo Pesto Salad with Feta and Tomatoes is a vibrant and flavorful summer dish that combines tender orzo pasta with a zesty basil pesto, tangy feta cheese, sun-dried tomatoes, artichoke hearts, peppery arugula, and crunchy pine nuts. It’s a refreshing, Mediterranean-inspired salad perfect for a light lunch or a delightful side dish.

  • Total Time: 20 minutes
  • Yield: 6 servings

Ingredients

Orzo Salad Ingredients

  • 16 ounces orzo pasta
  • 6 ounces basil pesto (store-bought or homemade)
  • 10 ounces sun-dried tomatoes, julienned
  • 8 ounces artichoke hearts, quartered
  • 8 ounces feta cheese, crumbled
  • 3 ounces fresh arugula
  • ½ cup pine nuts
  • 2 tablespoons olive oil, plus more if needed
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cook the Orzo: Place a large pot of cold water on the stove over high heat. Once boiling, generously salt the water. Add the orzo and cook until al dente, generally about one minute less than the package directions to avoid mushiness. Drain the pasta and immediately rinse under cold water to stop the cooking process and quickly cool the orzo.
  2. Combine Salad Ingredients: Transfer the cooled orzo to a large mixing bowl. Add the basil pesto, julienned sun-dried tomatoes, quartered artichoke hearts, crumbled feta, fresh arugula, pine nuts, and olive oil. Toss everything thoroughly to combine and evenly coat with pesto.
  3. Season and Serve: Taste the salad and season with kosher salt and freshly ground black pepper as needed. You can serve the salad immediately, let it come to room temperature, or chill it in the refrigerator before serving to enhance flavors.

Notes

  • Add more olive oil if the salad seems dry to achieve the desired consistency.
  • Feta cheese can be substituted with goat cheese or mozzarella pearls according to preference.
  • Sun-dried tomatoes may be replaced with cherry tomatoes for a fresher, juicier bite.
  • If making pesto in advance, add a squeeze of lemon juice to keep its bright green color vibrant.
  • To cool the orzo quickly and stop cooking, rinse it under cold water immediately after draining.
  • Avoid overcooking the orzo to prevent a mushy texture by cooking it one minute less than recommended on the package.
  • Store leftover salad in an airtight container in the refrigerator for 3 to 4 days; freezing is not recommended.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean

Find it online: https://recipesvibe.com/orzo-pesto-salad-with-feta-and-tomatoes-recipe/