Pesto Orzo Salad
Pesto Orzo Salad is a cold, Mediterranean inspired salad with orzo, tomatoes, cucumbers, bell peppers, chickpeas and feta blended with herby basil pesto.
Servings: 4
Calories:
Ingredients
- 1 cup uncooked orzo pasta
- 2 cups bell peppers any color - diced
- 3-4 mini cucumbers diced (can sub 1 English cucumber)
- 1/4 cup red onion thinly sliced
- 15 ounce can chickpeas drained, rinsed and dried well
- 1/2 cup feta cheese crumbled or more to taste
- 1/3 cup kalamata olives sliced
- 2 tablespoons fresh dill finely chopped
- 1/2 small lemon juice and zest
- 1 1/2 to 2 cups cherry tomatoes halved (can sub grape tomatoes)
- 1/2 cup basil pesto or to taste
- salt and pepper to taste
Instructions
- Bring a large pot of water to a boil then add a big pinch of salt to it. Once the water is boiling, add the orzo and cook according to package directions for al dente (usually 8-10 minutes).
- While the orzo cooks, prep and chop the vegetables. Drain, rinse and dry the chickpeas.
- Once the orzo is cooked, drain well using a stainer then add to a large bowl to let it cool.
- Blend in the bell peppers, cucumber, red onion, feta, olives, dill, lemon juice and lemon zest.
- Stir in the pesto until combined then add the chickpeas and halved tomatoes giving it a gentle stir. Season with salt and pepper to taste.
- This salad can be enjoyed at room temperature or chilled.