Orzo Pesto Salad with Feta and Tomatoes

A wooden bowl filled with orzo pesto salad mixed with arugula, sun-dried tomatoes, feta cheese, and herbs, accompanied by two wooden serving utensils.

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 68 votes

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Course: Salad, Side Dish

Cuisine: American, Mediterranean

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 499kcal

Equipment

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