This Mediterranean-inspired Orzo Pesto Salad combines orzo pasta with vibrant basil pesto, cherry tomatoes, feta, artichokes, and olives. Whether served as a light lunch or a flavorful side dish, this salad is a simple yet satisfying way to enjoy fresh, wholesome ingredients.
The star of this pesto salad is the orzo—a small, rice-shaped pasta that soaks up all the flavors. I use my homemade roasted garlic pesto for the dressing, but you can swap it for your favorite store-bought version.
Not only is this salad delicious, but it’s also incredibly easy to make and perfect for meal prep (it gets even more flavorful as it sits). It can be served chilled or at room temperature, making it an excellent choice for picnics, barbecues, lunches, or a family-style brunch spread.
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What you will need
The ingredients are simple and easy to find, and you won't need fancy equipment.
- Orzo- An oval rice-shaped pasta commonly used in Mediterranean dishes. It's found in the pasta section of most grocery stores.
- Feta cheese- If you can, look for a whole block of feta rather than buying crumbled feta. The taste is worlds apart.
- Artichokes- I use marinated artichokes in a jar, and then I drain the liquid. I think it adds another layer of flavor.
- Olives- Kalamata olives are my go-to, but use your favorite olives here. Be sure to buy them pitted to make your life easier.
- Tomatoes- Summer cherry tomatoes are best, but grape tomatoes will also work.
- Pesto- An easy-to-make sauce made of fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil, typically served with pasta. I use my roasted garlic pesto, but feel free to use your own or a store-bought version.
- Salt & pepper for seasoning
- Lemon juice- Brightens up the pesto.
- Olive oil- I use this to loosen up the pesto and tie all the flavors together.
Step-by-step instructions
If you can boil water, then you can make pasta salad! It's as easy as tossing cooked orzo with all your ingredients.
Boil the orzo until al dente according to the package instructions. Drain well.
Add the orzo to a large bowl, along with all of the ingredients, and toss to mix. Season with additional salt, pepper, lemon, or olive oil as needed.
For a pop of color, top with fresh basil right before serving.
👩🍳Expert tips
Salt your pasta water for extra flavor and follow the directions on your package for perfect al-dente pasta (pasta that is cooked firm but still has a tender bite).
Mix it up
Feel free to use this recipe as a guide. Pasta salads are versatile; you can create any combo of ingredients. If you add more veggies, add a little more pesto, and taste for seasoning
- Don't have orzo? No worries- you can use any type of pasta you prefer. I personally love fun shapes such as tortellini, bow ties (farfalle), or gemelli. You could also make this into a rice or grain salad (think couscous or farro).
- Sneak in more veggies. Try adding roasted peppers, sun-dried tomatoes, bell peppers, pickled red onions, or spinach. For a deeper flavor, try roasting the veggies first before adding them to the salad.
- Looking for extra protein? Toss in some drained beans such as chickpeas or cannelloni beans.
- Instead of feta, you can use any cheese you want. I love using mozzarella pearls (tiny mozzarella balls) or crumbled goat cheese. Shaved parmesan would also be a great addition.
- Try this red pepper pesto instead of the traditional basil version.
- If you are a carnivore like me, toss in some diced ham or prosciutto or even cooked cubed chicken.
- For added texture, top with chopped toasted pistachios, sliced almonds, or pine nuts. If adding nuts, add them before serving so that the nuts retain their crunch.
Serving suggestions
Pasta salads are traditionally served chilled or at room temperature, but you can also serve them warm. Bonus, if you serve it warm the feta becomes all melty and delicious!
While you certainly can eat an entire bowl for a single meal, it pairs incredibly well with a hearty sandwich or salad. Don't forget to wash it down with a refreshing soda or summertime beverage.
Storage
Orzo pesto salad can be stored for 3-5 days in the fridge. It actually gets better as it sits. When taking it out of the fridge to serve, I recommend drizzling it with extra-virgin olive oil and an additional splash of lemon (the ingredients will sop up all the pesto as it sits, so it usually needs a little extra to loosen it up).
Frequently asked questions
Yes! In fact, it tastes even better as it sits. Just drizzle a little olive oil or lemon juice on it to loosen up the pesto before serving (the salad will absorb the pesto as it sits, so it may need a fresh toss).
More Mediterranean-inspired recipes
So many flavors to choose from!
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Orzo Pesto Salad
Equipment
- large pot and colander for cooking the orzo
Ingredients
- 1½ cups (12 ounces) dried orzo pasta
- 1½ cups cherry tomates, halved
- ¾ cup marinated artichokes, drained and chopped
- ½ cup pitted Kalamata olives (or other favorite olive), drained and sliced in half
- ½ cup (4 ounces) crumbled feta cheese, plus more for topping
- ⅓ cup pesto sauce, plus more as needed
- 1 tablespoon extra-virgin olive oil, plus more as needed
- 1 tablespoon fresh lemon juice
- salt and pepper to taste
- fresh basil and/or lemon wedges for serving optional
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions or until al dente (pasta that is cooked firm but still has a tender bite). Drain the orzo then add it to a large bowl and allow it to cool slightly. *If preparing the orzo ahead of time, add a little olive oil so that the orzo doesn't stick, and refrigerate until ready to assemble the salad.1½ cups (12 ounces) dried orzo pasta
- Add the remaining ingredients to the cooked orzo, and mix until well combined. Taste and adjust for seasoning, adding more salt, pepper, olive oil, lemon, or pesto as needed. Garnish with fresh basil and sliced lemon wedges, if desired.1½ cups cherry tomates, halved, ¾ cup marinated artichokes, drained and chopped, ½ cup pitted Kalamata olives (or other favorite olive), drained and sliced in half, ½ cup (4 ounces) crumbled feta cheese, plus more for topping, ⅓ cup pesto sauce, plus more as needed, 1 tablespoon extra-virgin olive oil, plus more as needed, 1 tablespoon fresh lemon juice, salt and pepper to taste, fresh basil and/or lemon wedges for serving
Notes
- Salt your pasta water for extra flavor and follow the directions on your package for perfect al-dente pasta.
- The pesto salad gets better as it sits. Make it in advance so the flavors get a chance to combine.
- Store the salad in the fridge for 3-5 days. Give it a toss before serving, and add a little olive oil or lemon juice to loosen the salad before serving.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Felicia May Johnson says
What's great recipe thank you! This will be delicious as a side for a summer picnic! Did a test run and love love loved!