Go Back
+ servings
Two plates of orzo pesto salad sit on a concrete background with a green linen, arugula, and copper forks.

Orzo Pesto Salad with Feta and Tomatoes

This pesto orzo salad recipe highlights bold, delicious ingredients. Basil pesto sauce, feta cheese, sundried tomatoes, pine nuts, and fresh, peppery arugula combine to create a flavorful summer salad packed with brightness and freshness!
5 from 66 votes
Print Pin
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8 servings
Calories: 499kcal

Ingredients

  • 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

Instructions

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.

Notes

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.

Nutrition

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