Pesto Orzo Pasta Salad Recipe

I absolutely love this recipe because it’s like a Mediterranean vacation in a bowl, combining the vibrant flavors of pesto, feta, and olives in a refreshing and satisfying way. Plus, it’s so quick to throw together, making it a perfect dish for busy days when I want something delicious yet effortless to whip up!

I adore making this orzo pasta salad with pesto, not only for the zesty flavors and delightful textures of the dish but also for its generous supply of nutrients. Orzo might be shaped like rice, but you could more reasonably call it a pasta in the same family as acini di pepe (little-peppercorn-shaped pasta).

Unlike acini, orzo has no semolina doppelganer. Its unique shape serves as a fantastic canvas for the Orzo with Pesto.

Mediterranean-style salads are, at their heart, a combination of ingredients that speak to the Art of Composition.

Pesto Orzo Pasta Salad Recipe Ingredients

• Orzo Pasta: A carbohydrate source, providing energy and a satisfying texture.
• Pesto Sauce: Adds rich flavor and a dose of healthy fats.
• Cherry Tomatoes: Bursting with sweetness and vitamins A and C.
• Kalamata Olives: Introduce savory, briny notes and heart-healthy fats.
• Feta Cheese: Offers creaminess and a tangy flavor with some protein.
• Pine Nuts: Enhance nuttiness and contribute beneficial mono-unsaturated fats.

Pesto Orzo Pasta Salad Recipe Ingredient Quantities

• 1 cup orzo pasta
• 1/3 cup pesto sauce
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons pine nuts, toasted
• 1/4 cup red onion, thinly sliced
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

How to Make this Pesto Orzo Pasta Salad Recipe

1. Prepare the orzo pasta following the instructions on the package until it is al dente. Drain and rinse it with cold water to halt the cooking process, then move it to a big mixing bowl.

2. Place the pesto sauce in the bowl with the orzo. Stir until the pasta is evenly coated with the sauce.

3. Add the cherry tomatoes, Kalamata olives, feta cheese, and red onion, and stir gently to combine.

4. In a small bowl, mix the lemon juice and olive oil, then season with salt and pepper to taste.

5. Drizzle the olive oil-lemon dressing over the pasta salad and mix until all the ingredients are well integrated.

6. Insert the toasted pine nuts and fold them gently into the salad.

7. Sample the salad and modify the seasoning as necessary, using more salt or pepper to enhance the flavor.

8. Refrigerate the salad for at least 30 minutes so that the flavors can meld.

9. Right before you provide the salad to your guests, stir it one last time and adorn it with fresh basil leaves.

10. Chill the pesto orzo pasta salad, or serve it at room temperature, and savor the lively tastes.

Pesto Orzo Pasta Salad Recipe Equipment Needed

1. Large pot
2. Colander
3. Large mixing bowl
4. Small bowl
5. Measuring cups and spoons
6. Knife
7. Cutting board
8. Wooden spoon or spatula
9. Spoon or fork (for tasting)

FAQ

• Q: Can I use a different type of pasta instead of orzo?You can substitute orzo with small pasta shapes like ditalini or small shells, but the texture and cooking time may vary slightly.
• Q: Is it possible to make the salad vegan?A: Definitely! Just leave out the feta cheese or use a vegan alternative, and be sure your pesto is vegan-friendly.
• Q: How do I toast pine nuts?A: In a medium skillet, dry toast the pine nuts, stirring them almost constantly. This ensures even cooking. You want them to turn a nice even golden brown.
• Q: Can this pasta salad be made in advance?A: Yes, it can be prepared a day ahead. The fresh flavors of pesto, lemon juice, and olive oil can easily be preserved by adding them just before serving. It achieves the desired effect of making sure everything tastes lively and fresh.
• Q: What can I use instead of Kalamata olives?Substitutes for olives could be green or black olives, but they will change the flavor profile of the salad.
• Q: Is there a way to reduce the sharpness of the red onion?A: To mitigate the sharpness of red onion, slice it and soak the pieces in ice water for about 10 minutes. This makes the onions taste milder.

Pesto Orzo Pasta Salad Recipe Substitutions and Variations

1/3 cup pesto sauce: Use sun-dried tomato pesto instead of regular pesto sauce. This adds a completely different flavor profile to the pesto.
1/2 cup halved cherry tomatoes: Substitute with grape tomatoes or diced Roma tomatoes.
1/4 cup Kalamata olives, sliced: Replace with green or black olives, sliced.
1/4 cup feta cheese, crumbled: Substitute goat cheese, or ricotta salata.
2 tablespoons pine nuts, toasted: Substitute with toasted almonds or toasted walnuts.

Pro Tips

1. Toast the Pine Nuts Carefully When toasting the pine nuts, do it over medium-low heat with constant stirring to ensure they don’t burn. Toasting them enhances their flavor and adds a nice nutty crunch to the salad.

2. Use Fresh Lemon Juice For the lemon juice in the dressing, always use fresh lemons instead of bottled juice. Fresh lemon juice adds a brighter, more vibrant flavor to the salad.

3. Chill for Flavor Development Allowing the salad to chill in the refrigerator for at least 30 minutes isn’t just about cooling it down. This resting time lets the flavors meld together, enhancing the overall taste of the dish.

4. Balance the Pesto Since pesto can vary in saltiness, start with a small amount of salt when seasoning the salad. This ensures it doesn’t get too salty, especially with salty ingredients like olives and feta.

5. Freshness of Ingredients Matters Using fresh cherry tomatoes and basil will significantly enhance the taste of the salad. Fresh vegetables and herbs add a pop of color and a burst of fresh flavor that dried or older ingredients cannot replicate.