Pesto Orzo Salad
This easy pesto orzo salad is ready in minutes. With basil pesto, feta, cherry tomatoes is a refreshing salad for summer. Serve it as a side dish or as a main with chicken or fish.
Ingredients
- 8 oz orzo pasta
- ½ cup pesto
- ½ lemon zest
- 2 tbsp basil
- ½ cup feta cheese
Instructions
- Cook the orzo pasta according to the package instructions. Once done, drain and rinse the pasta with cold water and set it aside to cool.
- While your pasta is cooling, take this time to halve your cherry tomatoes, crumble your feta cheese, and slice your fresh basil leaves into thin strips. Zest your lemon and set these ingredients aside.
- In a large salad bowl, combine the cooled orzo pasta, pesto, halved cherry tomatoes, crumbled feta cheese, lemon zest, and sliced basil leaves.
- Serve the salad immediately or refrigerate it for an hour before serving to allow the flavors to meld together. Adjust seasoning before serving. Add salt or lemon juice if needed to brighten it up. If the pasta seems dry. add more pesto or extra virfin olive oil.
Notes
Store pesto orzo salad in an airtight container in the fridge for 2 to 3 days. You can add more pesto, olive oil, or a bit of lemon juice before serving to freshen it up.
Nutrition
Calories: 381 kcal | Total Carbs: 46 g | Protein: 12 g | Fat: 16 g | Saturated Fat: 5 g | Sodium: 507 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 757 IU | Vitamin C: 1 mg | Calcium: 157 mg | Iron: 1 mg | Net Carbs: 43 g
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