Mediterranean Orzo Pesto Salad

Mediterranean orzo pesto salad is a cold pasta salad where all the flavors come together in perfect harmony. The orzo pasta is made with sun-dried tomatoes, juicy cherry tomatoes, tangy feta cheese, and salty Kalamata olives.

Why this Orzo Pesto Salad works

• Easy to make as a weeknight dinner
• Flavorful ingredients
• Perfect for potlucks and picnics
• You can enjoy it as a side salad, side dish, or a main course

What is Orzo?

Orzo is pasta shaped into a long oval. In Italy, orzo is classified as pastina or “little pasta.” Because of the small shape, orzo is often confused with rice. However, it is 100% pasta.

Thanks to its small shape, orzo is highly versatile. It is often used in soups and salad recipes and is also a popular side dish.

Homemade or store-bought pesto?

Traditional pesto combines basil, pine nuts, olive oil, garlic, and parmesan cheese in a food processor to create a smooth paste. Making homemade pesto can be done in minutes, but the ingredients can also be costly. On the other hand, store-bought pesto is convenient and less expensive than making it at home, but it does not taste fresh.

Another option is a different pesto sauce, which is easy to make and uses less expensive ingredients. I love pesto rosso (sundried tomato pesto). Other unique takes on fresh pesto sauces include red peppers, white beans, arugula, or fresh spinach.

For this recipe, I recommend using your favorite pesto.

Salad Ingredients

• Feta – you can use traditional or vegan feta. If you are wondering about vegan feta, it tastes the same as its conventional counterpart!
  • Substitution – mini mozzarella balls, fresh mozzarella, goat cheese, or freshly shaved parmesan cheese pair perfectly.
• Kalamata olives – Look for pitted kalamata olives at the store. You can also find sold-in “pieces.” I prefer the pieces to make this recipe as quick and easy as possible.
  • Substitution – Use your favorite salty or black olives instead of kalamatas.
• Lemon –To add a traditional Mediterranean and fresh pop of flavor, sprinkle the top with fresh lemon just before serving.
• Orzo – Look for orzo in the pasta section at your store. It is usually sold in a box.
• Pesto – You can use the traditional green basil pesto, sun-dried tomato pesto, or any pesto you choose.
• Red Onion – Its sharp and tangy taste gives it the perfect zing. You can always substitute with different onions, but nothing compares to a red one in a Mediterranean salad.
• Tomatoes – I find that a smaller tomato, such as a cherry or grape, works best in this recipe. I like to use multicolored tomatoes for pops of color throughout the dish. Always look for fresh tomatoes with bright colors; they pack the most flavor!

See the recipe card for complete information on ingredients and quantities.

Salad Instructions

1. Step One: Orzo – Bring 2 cups of water to a boil in a medium-sized saucepan. Add 1 cup of orzo and 1 tablespoon of olive oil to the pot of water and cook for 7 – 9 minutes or until al dente. Drain in a colander and rinse with cold water.
2. Step Two: Prep the Vegetables – Cut 1/2 cup cherry tomatoes in half. Dice half a red onion. If using whole kalamata olives, cut them in half.
3. Step Three: Combine Ingredients – Toss the cooked orzo, 1/2 cup pesto, feta cheese, cherry tomatoes, red onion, and kalamata olives in a medium-sized bowl. Season with salt and black pepper to taste. Top with additional feta cheese and tomatoes. Sprinkle with lemon for a fresh flavor.

Frequently Asked Questions

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Did you make this? Leave a comment below and let me know how it turned out!