What is orzo pesto pasta salad made of?

It’s a Mediterranean-inspired dish combining cooked orzo pasta, basil pesto, fresh vegetables, and sometimes cheese or protein additions.

Can you make orzo pesto pasta salad ahead of time?

Yes! In fact, letting it chill enhances the flavor, making it perfect for meal prepping or gatherings.

Is orzo healthier than regular pasta?

Orzo offers similar nutrition to regular pasta but pairs beautifully with nutrient-dense veggies and pesto, creating a balanced dish.

How long does orzo pesto pasta salad last in the fridge?

Up to 3 days when stored in an airtight container.

Can I use store-bought pesto for orzo pesto pasta salad?

Yes, but choose high-quality pesto with fresh ingredients for the best taste.

What other ingredients can I add to my orzo pesto pasta salad?

Grilled chicken, shrimp, sun-dried tomatoes, roasted veggies, or chickpeas are great additions.

Orzo Pesto Pasta Salad – The Best 2025 Mediterranean Recipe

Name: Orzo Pesto Pasta Salad — Fresh, Flavorful, and Perfect for Any Occasion
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1½ cups orzo pasta (uncooked); ½ cup basil pesto (homemade or high-quality store-bought); 1 cup cherry tomatoes, halved; 1 medium cucumber, diced; ½ small red onion, finely chopped; ½ cup crumbled feta cheese; ¼ cup kalamata olives, sliced (optional); 1 tablespoon extra virgin olive oil; 1 tablespoon lemon juice (freshly squeezed); Salt and freshly ground black pepper, to taste; Fresh basil leaves, for garnish

Description

This vibrant Orzo Pesto Pasta Salad brings together tender orzo pasta, homemade basil pesto, crisp vegetables, and creamy feta cheese for a Mediterranean-inspired dish that’s perfect for picnics, potlucks, or a healthy meal prep option. With simple ingredients and bold flavors, this refreshing salad is sure to become a staple on your table.

Ingredients

Ingredients

1½ cups orzo pasta (uncooked)
½ cup basil pesto (homemade or high-quality store-bought)
1 cup cherry tomatoes, halved
1 medium cucumber, diced
½ small red onion, finely chopped
½ cup crumbled feta cheese
¼ cup kalamata olives, sliced (optional)
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice (freshly squeezed)
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish

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Instructions

Step by Step Instructions

Cook the Orzo:
Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8–10 minutes. Drain and rinse under cold water to stop cooking.
Prepare the Vegetables:
While the orzo cooks, chop the cherry tomatoes, cucumber, and red onion.
Make the Salad Base:
In a large mixing bowl, combine the cooked orzo with basil pesto, stirring until the pasta is evenly coated.
Add Veggies and Cheese:
Gently fold in the tomatoes, cucumber, red onion, and feta cheese. If using, add the sliced kalamata olives.
Season and Finish:
Drizzle with extra virgin olive oil and lemon juice. Season with salt and pepper to taste. Toss gently to combine.
Chill and Serve:
Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with fresh basil leaves before serving.

Notes

For a vegan version, use dairy-free pesto and vegan feta.
For a heartier meal, add grilled chicken, shrimp, or chickpeas.
This salad can be made up to 2 days ahead for best flavor.
If using store-bought pesto, choose one with high-quality ingredients.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Mediterranean Salad Recipes
Method: Mixing, Chilling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (approximately)
Calories: 285 kcal
Sugar: 2 g
Sodium: 340 mg
Fat: 14 g
Saturated Fat: 4 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 15 mg