- 16 ounces orzo
- 6 ounces pesto store-bought or homemade
- 10 ounces sundried tomatoes julienned
- 8 ounces artichoke hearts quartered
- 8 ounces feta crumbled
- 3 ounces arugula
- ½ cup pine nuts
- 2 tablespoons olive oil plus more if needed
- kosher salt and pepper to taste
Pesto
If making pesto from scratch, prepare one batch of Almond Pesto.
Orzo Salad
Place a pot of cold water over high heat. Bring the water to a boil and salt generously. Cook the orzo to al dente and drain. Rinse the pasta with cold water to stop the cooking process and quickly cool it.
Transfer the cooked orzo to a large bowl. Add all of the remaining ingredients, mix well, and taste for seasoning.
You can let the recipe sit out to come to room temperature, or you can place it in the fridge to cool before serving.
General
- Add more olive oil as needed if the salad seems dry.
- You can replace the feta with goat cheese or mozzarella pearls.
- Sundried tomatoes can be replaced with cherry tomatoes.
- If you make the pesto in advance, add a squeeze of lemon juice to maintain the bright green color.
- You can stop the cooking process and cool the orzo more quickly. Once the orzo is cooked, drain the orzo and run it under cold water.
- Don't overcook your orzo! I typically cook pasta one minute less than the box directions. This will lead to a mushy pasta salad.
Storage
- Storage leftover pasta salad in an airtight container in the fridge for 3 to 4 days.
- I do not recommend freezing.
Calories: 499kcal | Carbohydrates: 66g | Protein: 18g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 671mg | Potassium: 1399mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1110IU | Vitamin C: 15mg | Calcium: 242mg | Iron: 4mg