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A white bowl filled with Orzo Salad With Pesto. Small bowls of tomatoes and pest sit to the side.
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5 from 1 vote

Orzo Salad With Pesto

Delicious orzo with pesto sauce and more.
Prep Time15 minutes
Cook Time7 minutes
Total Time22 minutes
Course: Main Course, Side Dish
Cuisine: Italian
Servings: 4 servings
Calories: 378kcal

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)
US Customary - Metric

Instructions

  • Gather all your ingredients.
    Ingredients for Orzo Salad With Pesto in individual bowls on a white surface.
  • 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.
    Orzo added to a pot of water sitting on a white surface.
  • 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.
    Grape tomatoes halved and laying on a cutting board.
  • 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.
    Chopped cucumber added to orzo in a white mixing bowl.
  • 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.
    Ground pepper added to Orzo Salad With Pesto Recipe ingredients in a white mixing 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.
    An overhead view of a white bowl filled with Orzo Salad With Pesto.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.25the recipe | Calories: 378kcal | Carbohydrates: 36g | Protein: 13g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 727mg | Potassium: 281mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1108IU | Vitamin C: 12mg | Calcium: 264mg | Iron: 1mg