Orzo Pasta Salad
This pesto Orzo Pasta Salad is packed with fresh vegetables, feta, and pecans, making it an easy, flavorful salad recipe perfect for summer potlucks or BBQs.
Servings: 8
Calories: 380kcal
Equipment
Ingredients
- 16 ounces orzo pasta
- ¾ cup fresh basil
- ⅓ cup pecans
- ⅓ cup Parmesan cheese
- 1 pint cherry tomatoes halved
- ⅓ cup black olives
- 1 English cucumber chopped
- ⅓ cup sun-dried tomatoes chopped
- ½ cup feta cheese
- 1 clove garlic
- 4 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 2 tablespoons fresh lemon juice
Instructions
- Cook the orzo pasta according to the package. Once the pasta is cooked to your desired doneness, drain and rinse the pasta with cold water. Set aside.
- Add basil leaves, pecans, parmesan cheese, garlic, olive oil, salt, pepper, and lemon juice to a food processor. Blend until you get the desired consistency.
- Add the pesto sauce to the orzo pasta and mix it together. Next, add in the chopped cucumber, halved tomatoes, feta cheese, roasted red peppers, and sliced olives. Mix together. Chill for at least 1 hour, serve, and enjoy!
Notes
- Rinse pasta after cooking to prevent stickiness.
- Mix pesto and orzo while the pasta is slightly warm for better coating.
- Taste and adjust salt/acid (lemon) before chilling.
- Fold in delicate ingredients like feta and tomatoes last to avoid breaking them.
Nutrition
Calories: 380kcal | Carbohydrates: 50g | Protein: 12g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 350mg | Potassium: 507mg | Fiber: 4g | Sugar: 6g | Vitamin A: 586IU | Vitamin C: 17mg | Calcium: 138mg | Iron: 2mg