This pesto orzo salad is the kind of dish that works for just about any occasion. It is fresh, flavorful, and ready in minutes!
Tossed with vibrant pesto, chewy sun-dried tomatoes, and feta cheese, it’s perfect for a quick lunch, meal prep, or as a tasty side.
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I love how orzo brings a hearty, satisfying bite while still feeling light. Paired with the bold flavors of pesto and sun-dried tomatoes, it’s one of those simple dishes that tastes like so much more than the effort it takes to make!
ingredients
- Pasta: seeing that orzo is not gluten-free, you can opt for gluten-free orzo, if you prefer.
- Frozen peas: (blanched)
- Baby spinach.
- Diced cucumber.
- Sundried tomatoes.
- Red onion.
- Feta cheese: substitute with ricotta, cotija, cottage, or goat cheese).
- Dressing: pesto, balsamic vinegar, olive oil, minced garlic.
- Seasonings: oregano, salt, pepper.
how to make pesto orzo salad
- Boil the orzo: Cook the orzo in salted water until just al dente (don’t overcook it otherwise it will turn mushy. Drain and rinse under cold water to stop it from cooking further.
- Blanch the peas: Blanch the peas in boiling water for 2-3 minutes until bright green, then rinse under cold water.
- Make the dressing: In a big bowl, whisk together pesto, balsamic, olive oil, garlic, oregano, salt and pepper.
- Combine: Add the orzo, peas, cucumber, spinach, red onion, and sun-dried tomatoes. Carefully combine to coat everything in the dressing.
- Add feta cheese: Fold in the feta last so it doesn’t break up too much.
- Serve: Garnish with extra feta and serve right away, or chill for later.
boiling frozen peas
Frozen peas only need to be boiled for 2 to 3 minutes, just long enough to heat them through while preserving their color and texture. Avoid overcooking, or they’ll become mushy.
Tip: You can also steam frozen peas for 2–3 minutes or microwave them on high for 2–4 minutes as quick alternatives.
love your leftovers
This pesto orzo salad keeps beautifully, making it perfect for meal prep or next-day lunches. Store leftovers in an airtight container in the fridge for 3-4 days. The flavors actually get better as it sits!
📖 Recipe
Pesto Orzo Pasta Salad
Equipment
Ingredients
- 1½ cups dried orzo
- 1 English cucumber diced
- 1 cup baby spinach
- ½ cup feta cheese diced or crumbled
- ½ red onion diced
- 1 small can frozen peas 7.75 oz / approx. 220g, drained
- ½ cup sun-dried tomatoes chopped
For the Salad Dressing
- 1 cup pesto
- 2 tablespoon balsamic vinegar
- 2 tablespoon olive oil
- 1-2 garlic cloves minced
- 1 teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Boil orzo in salty water according to package instructions until al dente. Drain and rinse with cold water to stop the cooking. Set aside.
- Bring a small pot of water to a boil. Add the frozen peas and blanch for 2–3 minutes, just until heated through and bright green. Drain and rinse under cold water, then set aside.
- In a large bowl, whisk together pesto, balsamic vinegar, olive oil, minced garlic, oregano, salt, and pepper until well combined.1 cup pesto, 2 tablespoon balsamic vinegar, 2 tablespoon olive oil, 1-2 garlic cloves, 1 teaspoon oregano, ½ teaspoon salt, ¼ teaspoon black pepper
- To the bowl, add cooked orzo, blanched peas, diced cucumber, spinach, diced red onion, and chopped sundried tomatoes. Carefully stir to combine.1½ cups dried orzo, 1 English cucumber, 1 cup baby spinach, ½ red onion, 1 small can frozen peas, ½ cup sun-dried tomatoes
- Gently fold in the feta cheese.½ cup feta cheese
- Garnish with crumbled feta and serve immediately or refrigerate for later.
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