Pesto Orzo Pasta Salad
Packed with fresh ingredients like cherry tomatoes, cucumber, and basil, this Pesto Orzo Pasta Salad is perfect for a picnic or potluck! And with the added crunch of pecans and the tangy bite of feta cheese, every bite is sure to be a popular spring and summer side dish!
Servings: 8
Calories: 380kcal
Equipment
Ingredients
- 16 oz 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 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning
- 2 tbsp 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!
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