Easy Pesto Orzo Salad
This Pesto Orzo Salad recipe is loaded with chickpeas, cucumber, onion, sun-dried tomatoes, and feta cheese. It takes less than 30 minutes to make and is the perfect summer side for picnics, barbecues, or pool parties.
Servings: 10 people
Calories: 386kcal
Ingredients
- 1 pound dry orzo
- 1 15- ounce can chickpeas or white beans, drained & rinsed
- 1 cup finely diced cucumber
- ½ cup red onion finely diced
- ½ cup chopped sun-dried tomatoes
- 8 ounces crumbled feta or fresh mozzarella pearls
- 1 large lemon, juiced & zested
- ½ teaspoon Morton kosher, plus more for pasta water*
- freshly cracked black pepper
- 1 cup basil pesto
- fresh basil leaves or parsley, chopped
Instructions
- Bring a large pot of water and 1-2 Tablespoons of salt to a boil. Boil the orzo according to the package instructions. While the orzo cooks, in a large bowl, combine the chickpeas, cucumber, onion, tomatoes, feta, lemon juice, lemon zest, salt, and pepper.
- Strain the orzo and rinse it under cold water. Add the orzo and pesto to the veggie mixture.
- Begin to gently fold the orzo into the veggies.
- Continue folding until the mixture is well combined. Garnish with chopped basil or parsley.
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Use high quality pesto. The dressing for this salad is the pesto. Be sure to use one that is made with high quality ingredients, like extra virgin olive oil, pine nuts, garlic, and parmesan cheese. Some store-bought pestos are made with lots of processed ingredients that give them an off putting taste. You can also make homemade pesto if you have lots of fresh basil on hand and a food processor.
- Use a big bowl. The orzo expands 3-4 times after cooking. Pull out your biggest mixing bowl to toss everything together in.
- Salt the pasta water. The salad will be very bland if you do not season the water. This is what flavors the orzo.
- Rinse the orzo. This will help cool the orzo and stop it from cooking. The pasta should be al dente.
- Gently fold the salad together. This will prevent the orzo from getting mushy. Add whatever you have on hand. This salad is super versatile. If you don’t have/like cucumbers, onions, or sun-dried tomatoes, use juicy cherry tomatoes, grape tomatoes, baby spinach, arugula, green onions, olives, bell pepper, artichokes, etc. instead. You will need about 2 cups of finely chopped veggies. If you add too many vegetables, the salad can get watery or mushy. Some veggies contain more water than others, like fresh tomatoes. Be sure to pat them dry before adding them. You can also add nuts, like pine nuts or sunflower seeds.
Nutrition
Calories: 386kcal | Carbohydrates: 48g | Protein: 14g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 742mg | Fiber: 5g | Sugar: 5g