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This vibrant pesto orzo salad is loaded with fresh veggies and big flavor—perfect for meal prep or sharing. With punchy basil pesto, creamy feta, juicy cherry tomatoes, briny olives, and earthy artichokes, it comes together in about 35 minutes and keeps well for daaays! This recipe is vegetarian.
Table of Contents
A Veggie Packed Orzo Salad and a Good Mouth Party
This vibrant salad is bursting with flavor—garlicky, fresh, and bright with lemon. It’s hearty enough to enjoy for lunch or dinner and makes a generous batch, perfect for meal prep, potlucks, or feeding a small crowd.
Of course, you know, I recommend homemade pesto for this tasty dish. Homemade is a snap to pull together and you’ll use fresh ingredients, which offer fresher flavor than store bought pesto. Plus, you can freeze leftover pesto to enjoy later!
Make this recipe with Spinach Basil Pesto (in the photos) for a milder basil flavor, or try Lemon Basil Pesto for a more intense basil taste. Either are delicious in this recipe.
This Recipe Is
- garlicky
- punchy flavor forward
- lemony
If you like prep ahead salads and making homemade salads for dinner, you’ll enjoy this texture rich orzo pesto salad.
About the Key Ingredients
- Orzo Pasta– slightly larger than rice, it’s shape is oval, and ideal for pasta salads. I also use it in this Geek Inspired Orzo Pasta Salad.
- Basil Pesto– garlicky, salty, lemony and with the fresh flavor of basil, the pesto acts as the dressing, coating everything, spreading its flavor throughout.
- Cherry Tomatoes – fresh and in season for juicy and sweet flavor. I love how their sweetness balances the salty feta and briny olives in this recipe. Plus, their color is gorgeous!
- Kalamata Olives – tender, briny and salty, these olives offer a punch of flavor and texture. Look for pitted kalamata for easy assembly.
- Artichoke Hearts – mild, nutty and tender, artichoke hearts add bulk, texture and earthy flavor. Enjoy with canned artichoke hearts, or you can use marinated, just be sure to rinse them throughly.
- Feta Cheese – salty, creamy and crumbly, this sharp cheese adds tangy flavor. Look for a combination of sheep and goat milk feta. It’s creamier than cows milk feta.
I tested this recipe with both feta and mozzarella cheese and preferred flavor forward salty feta in this. You can easily substitute fresh Ciliegine mozzarella if feta is not your favorite.
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How to Make Orzo Pesto Pasta Salad
Step by Step
In this recipe, we’re toasting the orzo to boost its nutty flavor—a quick step that adds depth. A technique also applied to this reader favorite Lemon Garlic Orzo with Roasted Veggies. Cooking it in veggie broth instead of water packs in even more flavor.
Traci’s Tips
- Spicy: add a touch of spice! All you need is 1/4 teaspoon of pepper flakes to add a little heat to the salad. Just sprinkle it into your pesto before mixing it into the orzo.
- Make Ahead: If you’re planning ahead and will be refrigerating the pasta salad before serving, pull it from the refrigerator and rest at room temperature for about 30 minutes. This helps the fats soften and offers a smoother mouth feel.
- Make it Vegan: with a few easy swaps, you can make this pesto orzo salad dairy free. Simply enjoy with vegan pesto (try my vegan option Lemon Basil Pesto) and dairy free feta cheese.
Mediterranean Inspired Pesto Orzo Pasta Salad
Servings:7 1 1/2 cup servings
Calories:361kcal
This vibrant pesto orzo salad is loaded with fresh veggies and big flavor—perfect for meal prep or sharing. With its punchy basil pesto, creamy feta, juicy cherry tomatoes, briny olives, and earthy artichokes, it comes together in about 35 minutes and keeps well for daaays! This recipe is vegetarian.
Instructions
Cook the Orzo
In a large high sided saute pan, heat the olive oil over medium heat until it shimmers. Add the orzo and stir coating the orzo throughly. Allow the orzo to toast, stirring occasionally on medium heat for about 5-7 minutes, adjusting the heat down as needed so the orzo doesn’t burn. It should be golden and fragrant.
- Pour in the veggie broth. Be careful here because the broth will spit and sputter. Bring to a simmer, turn down the heat to low, cover and cook for 13-15 minutes or until all the broth is absorbed and the orzo is tender. While cooking, stir a few times to prevent sticking, if any.
Remove from heat and transfer to a large mixing bowl. Place in the refrigerator to cool for 10 minutes.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1.5cups | Calories: 361kcal | Carbohydrates: 30g | Protein: 9g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 1011mg | Potassium: 303mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2729IU | Vitamin C: 33mg | Calcium: 161mg | Iron: 2mg
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