Basil Pesto Orzo Salad
This Basil Pesto Orzo Salad is a vibrant and refreshing salad that combines the herbaceous flavors of pesto with orzo pasta, cherry tomatoes, and feta that's as delicious as it is versatile.
Servings: 6 Servings
Calories: 245kcal
Ingredients
- 8 ounces dried orzo
- 1/2 cup fresh basil pesto or store bought pesto
- 15 cherry tomatoes halved
- 1/4 cup feta cheese crumbled
- 1 teaspoon flake salt
- 1/2 teaspoon ground black pepper
Instructions
- Bring a large pot of water to a boil and add about ½ tablespoon salt. Cook orzo to al dente, according to package instructions. Drain and rinse with cold water.
- Once orzo is cool, add it to a large bowl. Stir in half the pesto, until orzo is coated.
- Gently fold in the feta cheese and cherry tomatoes.
- Spoon on the remaining pesto, but don’t stir it in.
- Garnish with flake salt and ground black pepper.
Notes
- Make your own fresh pesto using this recipe or you can use store bought. When making fresh pesto look for bright green leaves that are free from spots or wilting.
- The saltiness of the feta cheese enhances the flavor of the salad. Crumble it or leave it in larger chunks. To change it up you could replace it with squares of cheddar, cotija, or goat cheese.
- Serve this salad chilled or room temperature. It's best to let it sit for at least 30 minutes before serving to allow the flavors to meld together.
Nutrition
Calories: 245kcal | Carbohydrates: 32g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 7mg | Sodium: 659mg | Potassium: 183mg | Fiber: 2g | Sugar: 3g | Vitamin A: 652IU | Vitamin C: 10mg | Calcium: 78mg | Iron: 1mg