Pesto Orzo Pasta Salad

A square zoomed in image of orzo salad with feta, cucumber and peas in a bowl.

This pesto orzo salad is tossed with a vibrant pesto, chewy sun-dried tomatoes, peas, cucumbers, and feta cheese, making it perfect as a quick and healthy meal.

Course Dinner, Lunch, Main Course

Cuisine International Cuisine, Mediterranean

Diet Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 344kcal

Author Kate Hahnel

Equipment

Mixing bowl

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.

Nutrition