Description

Looking for a light, flavorful dish that’s as satisfying as it is simple? This Greek Pesto Orzo Salad is a vibrant fusion of Mediterranean ingredients with a basil pesto twist. It’s the perfect make-ahead meal or side dish for warm days, busy lunches, or weekend gatherings. Combining tender orzo pasta with juicy grape tomatoes, crisp cucumbers, tangy Kalamata olives, and a rich, herby pesto dressing, this salad offers bold flavor with every bite. Topped with creamy feta and finished with a splash of lemon, it’s a crowd-pleaser that’s as easy to make as it is to enjoy.

Ingredients

Scale

For the Salad:

1 cup cooked orzo, cooled
½ cup halved grape tomatoes
½ cup diced cucumber
¼ cup pitted Kalamata olives, halved
2 Tbsp finely chopped red onion
2 Tbsp chopped fresh basil
¼ cup crumbled feta

For the Dressing:

2 Tbsp prepared pesto
2 Tbsp olive oil
1 Tbsp lemon juice
Salt & pepper, to taste

Instructions

Step 1: Prepare the Base
Begin by cooking the orzo according to package instructions. Once done, drain and rinse under cold water to stop the cooking process. Set aside to cool completely.

Step 2: Chop the Vegetables
While the orzo cools, prep the vegetables. Halve the grape tomatoes, dice the cucumber, slice the Kalamata olives, and finely chop the red onion and fresh basil.

Step 3: Combine the Salad Ingredients
In a large mixing bowl, combine the cooled orzo, grape tomatoes, cucumber, olives, red onion, and basil. Gently toss to mix.

Step 4: Make the Dressing
In a small bowl or jar, whisk together the prepared pesto, olive oil, and lemon juice until emulsified and smooth.

Step 5: Dress the Salad
Pour the pesto dressing over the orzo mixture. Toss gently but thoroughly to coat all ingredients evenly.

Step 6: Add the Feta
Add the crumbled feta cheese and gently fold it into the salad to maintain its texture.

Step 7: Season and Serve
Season with salt and pepper to taste. You can serve immediately or refrigerate the salad for about an hour to allow the flavors to meld beautifully.

Notes

Pesto Tips: Use a high-quality store-bought pesto or homemade if preferred. The better the pesto, the richer the flavor.

Cooling Orzo: Be sure the orzo is completely cooled to prevent it from becoming mushy or overly soft when mixed with the other ingredients.

Balancing Flavors: Taste the salad after mixing and adjust lemon juice or seasoning as needed for the perfect tang.

Prep Time: 15 minutes
Cook Time: 10 minutes