Orzo Salad With Pesto
This delicious orzo salad is great for lunches or light dinners. With garden vegetables, healthy fats, feta, and arugula, this dish is perfect for hot summer days.
This pasta salad is perfect for a potluck, barbecue, or any summer gathering. Enjoy it as a main course or a side dish to other things. It’s a summer favorite you’ll enjoy again and again.
Is Orzo A Pasta Or Rice?
Orzo is a pasta. The term orzo refers to the rice-like shape, but it is pasta, not rice.
What Is Orzo Salad Made Of?
Like any pasta, orzo is typically made with wheat but can also be made whole grain or gluten-free. I’ve even seen it made with bean flour.
Why Is Orzo So Popular?
Because of its grain-like shape, it’s an easy pasta to make pasta salad with. It’s also quite versatile and can be used in everything from soups to salads.
How Long Does Orzo Salad Last In The Fridge?
On its own, it will last as long as any pasta would last, about 5 days without anything added to it.
Where Is Orzo In The Grocery Store?
You will find it in the pasta aisle with all the other boxes or bags of pasta. Not every store carries it, but it’s not hard to find, either. What does get a little more difficult to find are the whole wheat or gluten-free versions. But specialty kinds of pasta are usually harder to find than the regular stuff anyway.
Is Orzo Good For A Low-Carb Diet?
Nope! If you are low-carb or keto, don’t eat Orzo. As mentioned above, it’s pasta, and pasta is all carbs.
Is Orzo Or Rice Lower In Calories?
Rice is lower in calories than orzo is. So if calories are an issue for you, you can easily substitute the orzo with rice.
Recipe Tips
- Use fresh ingredients: To make the salad as flavorful as possible, use fresh and high-quality ingredients, including the vegetables, pesto, and vegan feta.
- Adjust the pesto quantity: The amount of pesto can vary based on personal preference. If you prefer a stronger pesto flavor, add more; if you prefer a milder flavor, add less. Taste as you go and adjust accordingly.
- Add extra herbs: If you want to further enhance the herbal flavors, consider adding fresh herbs like basil or parsley to the salad. Simply chop them finely and mix them in with the other ingredients.
- Experiment with toppings: While the recipe calls for crumbled feta as a topping, you can get creative and add other toppings that complement the flavors. Consider toasted pine nuts, chopped walnuts, or even some dried cranberries for a touch of sweetness. See more suggestions below.
- Let the flavors meld: If time allows, let the salad sit for a little while before serving. This allows the flavors to mingle and develop, resulting in a more cohesive and flavorful dish. However, note that the salad is best enjoyed within a few hours for optimal freshness.
- Customize the vegetables: Feel free to customize the salad by adding or substituting vegetables based on your preference. Bell peppers, zucchini, or even roasted vegetables can be wonderful additions.
- Serve at the right temperature: The Pesto Orzo Salad can be enjoyed chilled or at room temperature. If serving it chilled, refrigerate the salad for at least an hour before serving to allow the flavors to meld. If serving at room temperature, take it out of the refrigerator about 15 minutes before serving.
- Garnish before serving: Just before serving, consider garnishing the salad with some fresh basil leaves or a drizzle of extra pesto for an added visual appeal.
- Enjoy leftovers creatively: If you have leftovers, consider repurposing them. The Pesto Orzo Salad can be a great filling for wraps or stuffed into pita pockets. You can also serve it as a side dish with grilled proteins or as a light lunch option.
Recipe Additions For Orzo Pasta Salad
If you want to add even more to this dish, try any of the following:
- Grilled chicken
- Other veggies such as bell peppers. Any fresh veggies will work well here.
- Chickpeas or other white beans.
- Shrimp
- Salmon
- Steak
- Garlic
- Fresh herbs such as fresh basil, parsley, dill or fresh mint.
- A splash of red wine vinegar
- A little dollop of Dijon mustard
- Kalamata olives
- Pine nuts
- Greek salad dressing
- Italian vinaigrette
About The Ingredients
Orzo pasta: Opt for whole-grain orzo pasta. You can also use a gluten-free variety if you are gluten-free.
Pesto: You can use store-bought pesto for convenience or make your own homemade pesto for a fresher and more personalized flavor. Feel free to experiment with different types of pesto, such as basil pesto, sun-dried tomato pesto, or even cilantro pesto, to add unique twists to this salad.
Cucumber: English cucumbers are often preferred for their tender skin and crisp texture. However, if unavailable, you can use regular cucumbers as well. Be sure to remove the seeds if they are large and have a lot of moisture.
Cherry tomatoes: Opt for ripe cherry tomatoes for the best flavor. You can use a variety of colors like red, yellow, or even heirloom cherry tomatoes to add visual appeal to the salad. Grape tomatoes work too.
Red onion: If you find a raw red onion to be too pungent, you can soak the sliced onion in cold water for 10-15 minutes before adding it to the salad. This helps mellow out the sharpness.
Arugula: Look for fresh and tender arugula leaves with a peppery taste. Baby arugula is a great option, but regular arugula works well too. If arugula is not available, you can substitute it with baby spinach or mixed salad greens.
Feta cheese crumbles: This can be whatever type of feta you like best.
How To Make Orzo Salad With Pesto
Gather all your ingredients.
Cook the orzo pasta according to the package instructions. Bring a large pot of salted water to a boil and add the orzo. Cook until the pasta is al dente, typically around 8-10 minutes. Stir occasionally to prevent sticking. Once cooked, drain the orzo in a colander and rinse it under cold water to cool it down. Set it aside.
Prepare the vegetables by washing them thoroughly. Cut the cucumber into small, bite-sized pieces. Slice the cherry tomatoes in half. Finely chop the onion.
In a large mixing bowl, add the cooked orzo pasta, then add the cucumber, cherry tomatoes, rocket, onion, and feta.
Drizzle some olive oil over the salad, allowing it to coat the ingredients. This will add a touch of richness and enhance the flavors of the dish.
Season the salad with salt and black pepper according to your taste preferences. Start with a small amount and adjust as needed. Add the pesto to the bowl.
Gently toss all the ingredients together using a large spoon or salad tongs. Make sure the pesto, vegetables, feta, and orzo are thoroughly mixed, ensuring that everything is coated in the pesto sauce. Taste and adjust the seasoning if needed. Serve the pesto orzo salad immediately as a refreshing side dish or a light main course. It can be enjoyed on its own or alongside grilled proteins, roasted vegetables, or crusty bread.
Storage
Transfer any leftover salad to an airtight container. Refrigerate the salad for up to 2-3 days.
Before serving the refrigerated salad, give it a good mix to redistribute the flavors.
Note that the salad may slightly lose its freshness and crispness upon storing, but it will still be delicious.
If desired, you can add a drizzle of olive oil and a squeeze of fresh lemon juice before serving to refresh the flavors.
Freezing
Freezing is not recommended for this recipe.
More Pasta Salad Recipes
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Orzo Salad With Pesto Recipe Card
Orzo Salad With Pesto
Equipment
- 1 large pot
- 1 Colander
- 1 Mixing Bowl
- 1 Cutting board
- 1 Knife
- 1 Spoon or salad tongs
Ingredients
- 1 cup whole grain orzo
- ½ cup prepared pesto
- 1 cup cucumber
- 1 cup cherry tomatoes
- ½ cup chopped red onion
- 1 cup arugula
- 1 cup feta cheese crumbles
- olive oil (as needed)
- salt (to taste)
- ground black pepper (to taste)
Instructions
- Gather all your ingredients.
- Cook the orzo pasta according to the package instructions. Bring a large pot of salted water to a boil and add the orzo. Cook until the pasta is al dente, typically around 8-10 minutes. Stir occasionally to prevent sticking. Once cooked, drain the orzo in a colander and rinse it under cold water to cool it down. Set it aside.
- Prepare the vegetables by washing them thoroughly. Cut the cucumber into small, bite-sized pieces. Slice the cherry tomatoes in half. Finely chop the onion.
- In a large mixing bowl, add the cooked and cooled orzo pasta, then add the cucumber, cherry tomatoes, rocket, onion, and feta. Drizzle some olive oil over the salad, allowing it to coat the ingredients. This will add a touch of richness and enhance the flavors of the dish.
- Season the salad with salt and black pepper according to your taste preferences. Start with a small amount and adjust as needed. Add the pesto to the bowl.
- Gently toss all the ingredients together using a large spoon or salad tongs. Make sure the pesto, vegetables, feta, and orzo are thoroughly mixed, ensuring that everything is coated in the pesto sauce. Taste and adjust the seasoning if needed. Serve the pesto orzo salad immediately as a refreshing side dish or a light main course. It can be enjoyed on its own or alongside grilled proteins, roasted vegetables, or crusty bread.
