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 tbsp balsamic vinegar, 2 tbsp olive oil, 1-2 garlic cloves, 1 tsp oregano, ½ tsp salt, ¼ tsp 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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